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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Bukowick
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken cutlets
2 tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup low sodium chicken broth
2 tbsp. fresh lemon juice
1 tbsp. capers, drained
2 tbsp. unsalted butter
Fresh lemon slices
Chopped fresh parsley (approx. 1/4 cup)

Directions:
Directions:
Season cutlets with salt and pepper, then dust with flour. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.

Personal Notes:
Personal Notes:
Very fresh and lemony. Great with a bit of pasta and crusty bread to soak up any remaining sauce. KEB

 

 

 

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