"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Picato Recipe

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

Mary Watson
Added: Friday, February 9, 2007


3 Tablespoons flour
1 Teaspoon salt
1/8 Teaspoon black pepper
1 lb. Boneless chicken breasts skinned and cut in halves,
pounded thin. Cut in serving size pieces.
3 Tablespoons margarine or butter
2 Tablespoons vegetable oil
1/3 cup dry white wine
1 1/2 teaspoon lemon juice

Combine flour, salt & pepper. Set aside. Place chicken
between sheets of waxed papper and pound each to 1/4 inch
thickness. Cut each breast in half. Dip chicken into flour
mixture, shaking off excess. In heavy skillet. heat 2
tablespoons margarine or butter until melted. Add chicken
and brown lightly on each side. Place in serving dish and
keep warm. Add lemon juice and wine to skillet, cook 2
minutes, stirring and scraping until slightly thickened. remove
from heat ands swirl in remaining margarine or butter . Pour
over chicken. Serve Immediately.

Personal Notes:
Personal Notes:
I fix this often. It is very good and quick to fix. I usually have to
use more butter than the recipe calls for.




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