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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
Cutlets
cup unbleached all-purpose flour
4 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat, tenderloins
removed, and sliced into 2-3 cutlets each
2 tablespoons vegetable oil

Piccata Sauce
1 medium shallot, minced (about 3 tablespoons)
Salt
2 medium garlic cloves, minced (about 2 teaspoons)
1 cups low-sodium chicken broth
lemon, ends trimmed, sliced thin
2 tablespoons whole milk
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed and patted dry
1 tablespoon minced fresh parsley leaves
Ground black pepper

Directions:
Directions:
1. For the cutlets: Spread the flour in a shallow dish. Pat the cutlets dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour and shake off the excess; set aside.

2. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Lay half of the cutlets in the skillet and cook until lightly golden, about 3 minutes. Flip the cutlets over and continue to cook until the meat is no longer pink in the center and feels firm when pressed with a finger, about 2 minutes. Transfer the cutlets to a plate and cover with foil; set aside. Repeat with the remaining oil and cutlets.

3. For the sauce: Add the shallot and 1/4 teaspoon salt to the oil left in the skillet, return to medium-low heat, and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth and lemon slices, scraping up the browned bits. Bring to a simmer and cook until the mixture measures 1 cup, about 5 minutes.

4. Pour any accumulated chicken juices into the simmering sauce. Whisk the milk and cornstarch together, then whisk into the simmering sauce. Continue to simmer the sauce until it has thickened, about 1 minute. Off the heat, stir in the lemon juice, capers, and parsley, and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
One cutlet per person makes a skimpy serving, so we call for a total of eight cutlets for serve four people. We prefer the flavor of whole milk in the sauce; however, 2 percent milk or half-and-half will also work. Do not use 1 percent or skim milk.

 

 

 

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