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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Bart and Mary's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts, butterflied and cut in half
sea salt and pepper
all purpose flour
2 T unsalted butter
5 T extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 T of butter with 3 T olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more T butter and add another 2 T olive oil. When butter and oil start to sizzle, add the together 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all of the chicken to the pan and simmer for 5 minutes. Remove chicken to plate and add remaining 2 T butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

 

 

 

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