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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken cutlets
all-purpose flour
2 TBS vegetable oil
1/4 cup dry white wine
1 tsp garlic, minced
1/2 cup low-sodium chicken broth
2 TBS fresh lemon juice
1 TBS capers, drained
2 TBS unsalted butter
garnish: fresh lemon slices
fresh parsley

Directions:
Directions:
Place chicken inside a zip-lock bag and hit with a kitchen mallet or something heavy to tenderize and reduce thickness. Season cutlets with salt & pepper then dust with flour. Spray a saute pan with non-stick spray, add vegetable oil and heat over medium-high. Saute cutlets for 2-3 min on one side then flip over and saute the other side for 1-2 min with the pan covered. Transfer to a warm plate. Pour off fat from pan. Put wine into the pan and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone - about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side about 1 min. Transfer cutlets to warm plate. Add butter and lemon slices (thinly sliced across the lemon) to pan. Once butter melts, pour entire contents over cutlets. Garnish with parsely and serve.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Oh yeah...

 

 

 

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