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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Connie's Guide to Great Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Susa

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless and skinless chicken breasts, butterflied and then cut in half
Salt and freshly ground black pepper
All-purpose flour, for dredging, about 1/2 cup
6 Tbsp. butter
5 Tbsp. olive oil
1/3 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:
Directions:
* Season both sides of the chicken breasts with salt and pepper.
* Dredge each piece of chicken in the flour (both sides) and shake off any excess.
* In a large skillet over medium high heat, melt 2 Tbsp. butter with 3 Tbsp. olive oil.
* When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes, Flip over.
* Cook the other side for 3 minutes. Remove and transfer to a plate.
* Melt 2 more Tbsp. butter and add another 2 Tbsp. olive oil.
* Add the other 2 pieces of chicken and brown on both sides in the same manner.
* Add the chicken to the plate and remove the pan from the heat.
* Into the pan, add the lemon juice. stock and capers.
* Return the skillet to the heat and bring to a boil, scraping up the brown bits from the bottom of the skillet for extra flavor.
* Check the sauce for seasoning and add salt and pepper to taste.
* Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a serving platter.
* Add remaining 2 Tbsp. butter to sauce and whisk vigorously. Add parsley.
* Pour sauce over the chicken and serve.

Personal Notes:
Personal Notes:
The recipe is good with rice or roasted baby red potatoes (the sauce is good drizzled over the potatoes).

 

 

 

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