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Chicken Piccata Recipe

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

Hope Cauthen
Added: Thursday, September 10, 2009


4 boneless, skinless chicken breast halves
salt and pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 seasoned dried bread crumbs
good olive oil
6 tbsp. unsalted butter at room temperature
zest of one lemon
2/3 cup freshly squeezed lemon juice (about 4 lemons)
1 cup white wine
2 tbsp. capers
lemon slices for serving
chopped flat-leaf parsley
1/2 lb. cooked pasta

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Pound each chicken breast halve to 1/4-inch thick. Mix the flour with 1 tsp. salt, and 1/2 tsp. pepper on a plate. In a bowl, beat the eggs with 1 tbsp. water. Place the bread crumbs on a plate. Dip each chicken breast halve first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures. Heat 2 tablespoons olive oil in a large sauté pan over medium to medium-low heat. Add 2 chicken breast halves at a time and cook for 2 minutes on each side, or until golden brown. Place them on the sheet pan and repeat with the remaining chicken breast halves. Bake the chicken for 5-10 minutes while you make the sauce. For the sauce, wipe out the sauté pan with a paper towel. Over medium heat, melt 2 tbsp. of the butter and then add the lemon juice, white wine, lemon zest, 1 tsp.salt, and 1/2 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Remove pan from heat, add the remaining 4 tablespoons of butter and swirl to combine. Serve one chicken breast halve on each plate with some pasta and spoon on the sauce. Garnish with some sliced lemon and chopped parsley.




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