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CHICKEN PICCATA Recipe

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This recipe for CHICKEN PICCATA, by , is from FAMILY RECIPES, 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:  
Sally Smous

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts ( about 1½ pounds)
2 large lemons
Salt and ground pepper
½ cup all-purpose flour
4 Tablespoons vegetable oil
1 small shallot, minced (about 2 Tablespoons) or 1 small garlic clove, minced ( about 1 teaspoon)
1 cup chicken broth
2 Tablespoons small capers, drained
3 Tablespoons unsalted butter, softened
2 Tablespoons minced fresh parsley leaves

Directions:
Directions:
1. Pre-heat oven to 200º F. Place a large oven-safe plate on the lower-middle position oven rack.
2. Cut lemon in half lengthwise. Trim ends from one half and cut into crosswise slices, ⅛ -¼ inch
thick; set aside.
3. Juice the remaining half and the other whole lemon to obtain ¼ cup juice; reserve
4. Cut each chicken breast in half, horizontally.* Cover each chicken breast (cutlet) with plastic
wrap and pound each to even ¼-inch thickness .
* If purchased chicken breasts are thin, ¼-inch thick, you may use them as they are.
5. Sprinkle both sides of cutlet generously with salt and pepper.
6. Place flour in a shallow baking dish or pie plate, and working with 1 cutlet at a time, coat with
flour and shake to remove excess.
7. Heat 2 Tablespoons of oil in a heavy bottomed 12-inch skillet over medium-high heat until oil
is shimmering. Lay half of chicken breast in skillet and cook until lightly browned on first side
approximately 2-3 minutes. Turn over and lightly brown second side.(about 2-3 minutes more)
8. Remove breast cutlets from pan and transfer to plate in warm oven.
9. Add remaining 2 Tablespoons oil to skillet and heat again until oil is shimmering. Add
remaining chicken breasts and repeat browning. Transfer to plate in oven.
10. Add shallot or garlic to now-empty skillet and return to medium heat. Sauté, 10 seconds for
garlic or 30 seconds for shallot.
11. Add chicken broth and lemon slices to skillet, increase heat to high, and scrape bottom of pan
with wooden spoon or spatula to loosen browned bits.
12 Simmer until liquid reduces to about ⅓ cup, about 4 minutes.
13. Add lemon juice and capers and simmer until sauce reduces again to ⅓ cup, about 1 minute.
14. Remove pan from heat and swirl in butter until it melts and thickens sauce.
15. Stir in parsley and season with salt & pepper to taste.
16. Spoon sauce over chicken and serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is from American's Test Kitchen TV Show cookbook. These are delicious. One time, I used dry Drake's Fish batter in place of flour, which was excellent tasting. Left-overs make great sandwiches, too.

 

 

 

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