"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Chicken Piquant Recipe

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This recipe for Lemon Chicken Piquant, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The DeNoon Family
Added: Sunday, May 28, 2006


4 skinless, boneless chicken breast (thin cut)
3T. cold unsalted butter
1T. olive oil
salt and freshly ground pepper
1/2c. dry white wine
1 tsp. finely grated lemon zest
2T. fresh lemon juice
1T. drained capers
2T. finely chopped flat-leaf parsley
lemon slices, for garnish

Melt 1/2T. of the butter in 1/2T. of the olive oil over moderately high heat.
Lightly season chicken with salt and pepper. Add 2 pieces of chicken to the pan and brown, turning once, until cooked through, about 3-4 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2T. of the butter in the skillet and brown the remaining chicken; keep warm. Pour off the fat from the pan.
Add wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 2T. cold butter into pieces and stir them into the sauce.
Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle the remaining parsley on the chicken, garnish with the lemon slices and serve.
Yield: 4 servings




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