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Chicken Piccata Recipe

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

Joy Ward
Added: Monday, August 16, 2010


4 skinless, boneless chicken breasts
1/4 cup flour
1 tbsp. butter
1 tbsp. olive oil
1/2 cup white wine
1/4 cup lemon juice
2 tbsp. capers
2 tsp. fresh garlic, crushed
salt & pepper
2 tbsp. chopped fresh flat parsley

Place each breast half between two sheets of heavy-duty plastic wrap, pound with meat mallet to 1/2-inch thickness. Dredge in flour.

Heat butter and oil in large skillet over medium-high heat. Add chicken, cook about 3 minutes on each side, or until browned. Remove and keep warm. Add wine, lemon juice, garlic and capers to pan, scraping pan to loosen browned bits. Cook 2 minutes or until slightly thickened. Add chicken and parsley. (Serving suggestion: serve chicken over hot spaghetti. Top with sauce and parsley).




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