"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Judith Brown
Added: Monday, June 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 ( 4 oz ) skinned, boned chicken breast halves
1/4 c. flour
1/4 t salt
1/4 t pepper
2 t butter or margarine, divided
1 t olive oil
1 1/2 c. dry white wine, divided
2 T lemon juice
2 T capers
1/4 c parsley
4 c. linguine

Directions:
Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 " thickeness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixtures. Heat 1 t. butter and oil in a large skillet over med-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 c. wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 min. Remove chicken from pan, and keep warm. Stir in 3/4 c. wine, and cook over high heat until reduced to 1/2 c. ( about 5 min ). Stir in 1 t. butter and parsley. Serve chicken over linguine. Drizzle w/ sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Calories: 389, Fat 5.5 grams

 

 

 

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