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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Pugh Family Cookbook Project, 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:  
Boneless chicken
1/3 cup dry white wine (Yellow Tail Chardonnay)
1/4 cup lemon juice
1/4 cup low sodium chicken broth
1/4 cup capers
3 cloves garlic minced
3 Tablespoon butter
1/2 Tablespoon flour
Salt and pepper
Mushrooms
Artichoke hearts
Sundried tomatoes
Directions:
Directions:
Pound chicken and cut into 2" strips, sprinkle with salt and pepper, then dust with flour,. Cook in olive oil until brown, about 2 - 3 minutes per side, then transfer to a plate. Put mushrooms, minced garlic, artichokes, and sundried tomatoes in pan and cook about 5 minutes. Remove from pan and put on plate. In the same pan, pour wine, chicken broth, and lemon juice together and boil. Slowly add butter and flour to thicken. Return the chicken pieces, mushrooms, garlic, artichokes, and tomatoes to skillet and continue cooking approximately 15 minutes until sauce thickens.

Serve over angle hair pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
You can use a mild fish like tilapia or shrimp if you like.

 

 

 

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