"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Chicken Picatta Recipe

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This recipe for Creamy Chicken Picatta, by , is from Vol. 1, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

High School Kitchen


4 whole boneless, skinless chicken breasts*
Salt and pepper to taste
1/4 cup all purpose flour
2 tbsp butter
2 tbsp Olive oil
1 cup chicken broth
2 whole lemons
3/4 cup heavy cream
1/4 cup capers
1 lb Angel Hair Pasta, cooked and drained.
Chopped parsley for garnish

Heat 2 tbsp butter and 2 tbsp oil in a large skillet over medium high heat.
*If the chicken breast are overly thick, pound them to be thinner. Cooking time will be shorter.
Salt and pepper each side of the chicken breasts and dredge in the flour.
Put the chicken breasts in the skillet.
Cook for about 3 minutes on each side, or until it is cooked through and no longer pink.
Remove from the skillet and set aside on a plate.

Turn the heat to medium low.
Add broth, juice from both lemons, heavy cream and capers.
Bring the sauce to a boil and return to medium low heat.
Test the sauce and season with salt and pepper as needed.
Allow the sauce to cook and bubble for about 3 minutes.

Serve the chicken over cooked pasta and spoon the sauce over both.
Sprinkle with fresh chopped parsley.




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