"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Piccata Recipe

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

Contributor:  
Contributor:  
Angie Glenn
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts, made into 4 cutlets (cut in half long-ways, place in a plastic freezer bag with just a bit of water, and pound to 1/4 or 1/2 inch thick)
2 tbsp. olive oil
1/4 c. dry white wine (can use cooking wine)
1 tsp. minced garlic
1/2 c. chicken broth
2 tbsp. fresh lemon juice
1 tbsp. capers, drained
2 tbsp. unsalted butter
fresh lemon slices

Directions:
Directions:
Season cutlets with salt and pepper, then dust with flour, shaking off excess. Spray pan with nonstick spray, add oil, heat over medium-high heat. Saute cutlets 2-3 minutes on one side. Flip over and saute another 1-2 minutes with the pan covered with a lid or plate. Transfer cutlets to warm plate, pour off fat from pan. Deglaze the pan with wine and garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add chicken broth, lemon juice and capers. Return cutlets to pan and cook on each side one minute. Transfer cutlets to warm plate. Finish with butter and lemon lemon slices (add them to the pan). Once butter melts, pour sauce over cutlets.

 

 

 

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