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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Picatta Recipe

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This recipe for Chicken Picatta is from Our 2017 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:

Ingredients:  
Ingredients:  
3 large skinless boneless chicken breasts, cut into 1/2 inch medallions
salt and pepper to taste
1/2 cup flour
2 T vegetable oil
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup lemon juice
2 T capers, drained and rinsed
6 - 8 green olives with pimento, sliced
2 T italian flat leaf parsley

Directions:
Directions:
Season chicken breast medallions with salt and pepper and dredge with flour. Shake off excess flour.
Heat vegetable oil i a skillet and fry the chicken pieces until golden brown on both sides, about 3 minutes.
Place chicken pieces on platter in 200 degree oven to stay warm.
Cook garlic in skillet about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from bottom of skillet.
Stir in lemon slices and bring mixture to a boil for a few minutes.
Reduce heat and add chicken, capers, sliced green olives and simmer until sauce thickens.
Serve!

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I tried this recipe for the first time this year and thought it was quite good! You can serve with a green vegetable, like broccoli, bokchoy or asparagus and pan fried gnocchi that you can buy fresh in the pasta section.

A quick, easy Italian dish!

 

 

 

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