"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Peg's Chicken Piccata Recipe

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This recipe for Peg's Chicken Piccata, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Havey
Added: Friday, November 23, 2007


2 large boneless chicken breast
4 tbsp butter
4 tbsp olive oil
4 tbsp capers (or more)
1/2 can chicken broth (sometimes more, you figure it out!)
1 fresh lemon

-Slice breasts into 1/2 inch cutlets, and pound with big hammer

-Sprinkle on salt and pepper

-Spread flour on a plate and dredge the cutlets

-Melt half the butter and add half the oil

-Brown cutlets on both sides

-Transfer to plate and keep warm

-Repeat with remaining chicken

-When all the cutlets are browned, pour the chicken broth into the pan

-Cook over high heat, scraping the bottom of the pan until slightly thickened

-Stir in the capers and squeeze in the lemon juice

-Add remaining butter (if any) and return chicken to pan

-Simmer a few minutes and serve over linguine




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