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Chicken Picatta Recipe

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

Contributor:  
Contributor:  
Jaime Danielson
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6-8 thinly sliced chicken breasts (1/4 inch thick) OR 3-4 chicken breasts pounded to a 1/4 inch thick, 2 Tbsp. Italian Seasoning, 1/2 c. flour, salt and pepper, 2 Tbsp. butter, 1 Tbsp olive oil, 1 lemon, 3/4 c. white wine, 1/8 c. capers, salt and pepper

Directions:
Directions:
Season each chicken breast with Italian seasoning and salt and pepper. Dredge in flour, each side. Heat skillet and add 1 Tbsp. olive oil and 1 Tbsp. butter or margarine. Add chicken. Brown on each side for about 3 to 4 minutes until almost done. Remove chicken and keep warm. Add wine and juice from lemon. Use wisk to remove chicken bits from the bottom of pan- makes the sauce really good. Add capers. Bring sauce to a boil and then reduce heat and simmer for 2 to 3 minutes. Add chicken into mixture and simmer for 2 to 3 more minutes, turning once. Remove chicken and pour sauce over each piece. GREAT with angel hair pasta (make a double batch of sauce when making pasta- add a little corn starch for thickening if necessary)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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