"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 Piccata Recipe

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

Sue Cox
Added: Wednesday, November 7, 2007


4 chicken boneless and skinnless chicken breasts (about 1 1/2lbs.)

3T. flour

2T. oil

4T. butter

1/3c. chicken broth

2tsp. fresh lemon juice

8 slices lemon

Garnish of lemon slices and parsley

Put a platter in the oven to warm at 200.

Flatten chicken breasts slightly with a mallot.

Put 3T. flour in a plastic bag; shake breasts in it one at a time and shake off excess.

Heat 2T. oil and 4T. butter in a heavy skillet over medium high heat.

Add about half the chicken pieces (do not crowd) and cook about 3 minutes on each side or until very lightly browned.

Remove to warm platter. Repeat with remaining chicken.

Add 1/3c. chicken broth to skillet to release brown
bits from bottom.

Increase heat to high and add 2tsp. fresh lemon juice and 8 lemon slices.

Cook about 2 minutes until sauce is slightly syrupy.

Garnish chicken with lemon slices and chopped parsley and pour sauce over.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a Cox classic dish.




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