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Chicken Piccata 1 Recipe

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This recipe for Chicken Piccata 1, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 tbsp. cornstarch, divided
1/2 cup water plus 3 tbsp. water
Salt and freshly ground black pepper
3/4 lb. chicken cutlets, (about 1/2-inch thick)
2 tbsp. olive oil
1 cup sliced mushrooms
1 tsp. minced garlic
1/2 cup dry white wine
2 tbsp. lemon juice
2 tbsp. capers, drained
2 tbsp. chopped parsley (optional)

Directions:
Directions:
Mix 1/2 tablespoon cornstarch with the 3 tablespoons water and set aside. Place remaining 2 tablespoons cornstarch on a plate and sprinkle with salt and pepper to taste. Add chicken and roll in the cornstarch making sure all sides are coated. Heat oil in a nonstick skillet over medium-high heat. Add the chicken and brown 2 minutes per side. A meat thermometer should read 165 degrees. Transfer to a plate and add the mushrooms and garlic to the skillet. Saute 2 minutes or until mushrooms are soft. Spoon mushrooms over chicken. Add the white wine to the skillet, scraping up the brown bits in the bottom of the skillet. Add the remaining 1/2 cup water. Bring to a boil and cook 2 minutes. Stir the cornstarch and water and add to the skillet. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Add the lemon juice, capers and parsley (if using) to the sauce and spoon over the chicken. Serve the chicken over spaghetti.

Number Of Servings:
Number Of Servings:
2

 

 

 

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