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Danís Chicken Picatta Recipe

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This recipe for Danís Chicken Picatta, by , is from Berta's 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!

Contributor:  
Contributor:  
Dan

Category:
Category:

Ingredients:  
Ingredients:  
ľ c. flour
ľ tsp. black pepper
Ĺ tsp. paprika
2 boneless, skinless chicken breasts (about 1 lb.), halved and pounded to ľĒ thickness
5 tsp corn oil
ľ c. low-sodium chicken broth
2 T. lemon juice
2 T. capers, drained

Directions:
Directions:
1. Combine the flour, pepper, and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.
2. In a heavy 10Ē skillet, heat the oil over moderately high heat for 1 minute. Add the breasts, and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.
3. Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers, and heat through. Pour the sauce over the breasts, and serve immediately.

 

 

 

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