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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Jefferson Family Cookbook Project, 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:  
Shelley Jefferson

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breast halves
⅓ cup flour
tsp white pepper
tsp salt
2 tsp olive oil
1 can (14.5 oz) low sodium chicken broth
1 package fresh mushrooms, sliced
1 medium onion, sliced, separated into rings
⅛ cup chopped fresh parsley or 1 tbsp dried parsley flakes
2 tbsp lemon juice
1 tbsp cornstarch mixed with warm water

Directions:
Directions:
In a 1 gallon plastic bag combine flour, pepper and salt; shake until well mixed. Place 1 chicken breast half in bag; shake until well coated. Repeat with remaining chicken. Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat until hot. Cook 3 chicken breasts until browned on both sides and no longer pink in the center. Remove from skillet, cover to keep warm. Repeat with remaining 1 teaspoon olive oil and 3 chicken breasts. Remove from skillet, cover to keep warm.
Pour 1 cup of chicken broth into the same skillet, bring to boil. Add sliced mushrooms and onion rings; cook 5 minutes stirring occasionally. Add lemon juice and cornstarch mixture stir until sauce starts to thicken. Place the chicken breasts back in the skillet, coat with broth. Cook until thoroughly heated on low heat. Garnish with parsley and lemon slices. Serve with cooked rice or pasta.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 mins

 

 

 

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