"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Piccata Recipe

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

Pat Bray
Added: Saturday, July 18, 2009


1 small onion, chopped
2 cloves garlic, crushed
4 green onion, chopped
4 chicken breasts, boned, skinned
2 Tbsp olive oil
1/2 cup flour
salt and pepper to taste
2 Tbsp butter
2 Tbsp dry Sherry
2 Tbsp fresh lemon juice
1 Tbsp capers, shopped
2 Tbsp chopped parsely

Saute onion, garlic, green onion in olive oil just til tender. Remove from pan, set aside. Pound the chicken breasts. Mix flour, salt, pepper and place in flat bowl (dish). Dip chicken pieces in the flour mixture. Cut chicken into bite-size pieces. Lightly brown chicken in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat add the sherry, lemon juice and capers. This should thicken to make a nice gravy. If the gravy becomes too thick, add a bit of chicken stock. Garnish with lemon slices and parsley.




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