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Lemon Picatta Chicken Recipe

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This recipe for Lemon Picatta Chicken, by , is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Steier
Added: Thursday, February 17, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3-4 chicken breasts
1 C flour (mixed with some salt and pepper)
2 eggs (mixed with some water)
1 C seasoned bread crumbs
2-3 T olive oil
1 T butter
1/3 C fresh lemon juice
1/2 C white wine
1/2 t salt
1/4 t pepper
Parsley (optional)

Directions:
Directions:
Heat EVOO in large pan on med-high heat. Flatten chicken breast to 1/2-1/4 inch. (I do this in a zip lock bag). Dip in flour/s/p mixture, then egg/water, then bread crumbs, coating both sides on all three steps. Put chicken in heated EVOO for 2 mins on each side. Wipe the pan and put chicken in heated oven (400) for 10 minutes. Add 1 T butter, lemon juice, white wine, salt and pepper to same pan. Reduce to half- put lemon wedges (from juicing the lemons) in pan with sauce. Once this has reduced, serve over chicken with lemon wedge and parsley on top.

Personal Notes:
Personal Notes:
This is one of Matts favorite things I make, so I'm sure Dave will love it as well!

 

 

 

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