"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Piccata 2 Recipe

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This recipe for Chicken Piccata 2, by , is from Breaking Bread, 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!

Janie Bifulco


Olive oil or butter
Chicken breast cutlets or tenders
Flour, seasoned
Garlic cloves
Chicken stock
Marsala wine or cooking sherry
1 or 2 lemons
Fresh parsley
Optional: cremini or baby bella mushrooms

Saute finely chopped onion and garlic in olive oil and/or butter. Tenderize chicken (pound like you mean it and if you like, cut into bite-size pieces. Coat with seasoned flour. Add to pan with onion and brown in oil and/or butter. Add about a cup of chicken stock and/or wine. Add capers, finely chopped garlic, mushrooms and lemon juice. Cook covered over low heat about half an hour. Add liquid as needed to sauce.

Sprinkle with chopped parsley and serve with rice, stuffing or potatoes and a leafy green salad.




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