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This recipe for CHICKEN PICCATA, by , is from Momnell's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marinell Adair


4 boneless, skinless chicken breasts
Salt, Pepper to taste
1/4-1/2 cup flour
2 T. vegetable oil
1/4 cup dry white wine
1 tsp. garlic, minced
Add 1/2 cup low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
Fresh lemon slices - 4-6
Chopped parsley for garnish

Flatten chicken breast with mallet.
Season with salt & pepper to taste; dust both sides with flour.
Spray saute' pan; add vegetable oil; heat over medium-high heat.
Saute' cutlets on one side 2-3 minutes; turn, cooking 1-2 minutes with the pan covered.
Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine; add minced garlic.
Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add broth, lemon juice, and capers.
Return cutlets to pan and cook on each side for
1 minutes.; transfer again to warm serving plate.
Melt the butter in the pan; add lemons to warm briefly; pour over cupules.
Garnish with fresh parsley before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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