Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Mogyordy Family Cookbook , 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: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock or Chablis wine 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped

Directions:	Directions: Pound out chicken breast THINLY, lightly flour. Heat skillet, add your butter or your ghee or coconut oil whatever you prefer, add fresh chopped parsley, fresh cracked black pepper corns, salt-and-pepper, sauté over medium heat for one minute. Add the chicken. About two minutes each side. Or until fully cooked. Remove the chicken. Add sliced mushrooms, capers, Chablis wine, about 1/4 cup, And two slices of fresh lemon rings. Let sauce cook and reduce and THICKEN. Add the chicken to the sauce and heat. Serve over rice.

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Chicken Piccata Recipe

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Ingredients:

Ingredients:

Directions:

Directions: