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Creamy Chicken Piccata Recipe

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


Added: Thursday, January 8, 2009


1 boneless chicken breast per person pounded
1 egg
1/2 c milk
equal amounts panko bread crumbs and progresso seasoned bread crumbs to coat
salt & pepper
2 T butter
1/4 c peanut oil
Penne pasta
1 pt heavy cream
2 T cream cheese
1 stick butter
3/4 c parmesan cheese
juice of 1/2 lemon
2 to 3 T capers
salt & garlic salt to taste

Place chicken breast between wax paper and pound to flatten. Mix bread crumbs and salt & pepper. Beat egg and mix with milk. Dip breast into this mixture and coat with bread crumbs. Refrigerate for about 1 hour. When ready to cook, melt butter with peanut oil in skillet & brown on both sides cooking until done. Slice chicken into 1/2 in strips.
Cook penne pasta according to box directions.
Sauce: Soften cream cheese & butter in microwave. Place in small boiler with heavy cream and blend on low heat. Stir in Parmesan cheese and stir until cheese is melted and well blended. Add lemon juice, garlic salt, & salt. Stir in capers during the last minute of cooking.
To plate put pasta on plate, top with chicken strips and coat liberally with sauce and capers.




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