"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

Chicken Piccata Recipe

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

Deborah Johnson
Added: Thursday, July 10, 2008


3 chicken breasts
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1 1/2 T. oil
5 T. butter
1 c. white wine
1/2 c. chicken stock
1 clove garlic
Juice of 1 lemon (or more)
2 T. capers
1 T. parsley

To prepare the chicken:
Take a half chicken breast and slice in half horizontally. Repeat with remaining chicken breast halves. Pound with a mallet to 1/4 or 1/8" thickness.
1. Combine flour, salt and pepper. Dredge chicken pieces.
2. Heat skillet and add olive oil and 1 1/2 T. butter. Cook chicken 2 minutes on each side or until just done. Be careful not to overcook.
3. Deglaze skillet with wine; boil and reduce by half.
4. Add chicken stock, garlic, lemon juice, and capers; cook 5 minutes until thickened.
5. Whisk 1/2 tsp. salt, 3 1/2 T. butter and chopped parsley; add to skillet. Return meat to pan and cover with liquid.

Personal Notes:
Personal Notes:
If cooking for a larger number of guests, increase amount of ingredients accordingly and keep meat warm in oven at 200F before transferring back to skillet. You can also use veal for this recipe.




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