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Chicken Piccatta Recipe

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This recipe for Chicken Piccatta, by , is from Home for Christmas, 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:  
Susie Cummins

Category:
Category:

Ingredients:  
Ingredients:  
4 thin sliced chicken breasts-must be thin sliced or you will need to pound them to a thin cutlet
cup flour
1 tsp salt
tsp pepper
2 large egg whites, beaten
4 tbsp. salted butter
2 tbsp. olive oil
1 cup chicken broth or I usually do cup broth and cup white wine
cup fresh lemon juice
1 jar capers, drained and rinsed
⅓ cup chopped fresh parsley, can use dried
Hot buttered pasta

Directions:
Directions:
Stir together flour, salt and pepper-I do this in a shallow pan, like a pie plate. Put the beaten egg whites in another pie plate. Dip the chicken in the egg whites on both sides then dredge in the flour on both sides. Place chicken on a plate. Melt the butter and olive oil together in a skillet, when hot add the chicken and cook until brown, about 3 minutes per side. Remove the chicken from the skillet. Add the broth/wine, lemon juice and capers to the pan. Boil, stir to deglaze the pan. Decrease heat to medium. Return chicken to the pan, cook another 5 minutes. Top with lemon slices and parsley. Serve over hot buttered pasta, I ususally cook the pasta while the chicken is cooking so bring the cooking water to a boil before you start the chicken so the meal times out correctly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I adapted this recipe from Southern Living. It is light but very tasty. It's one of Dad's favorite dishes. I serve it with bread, you could also add a salad.

 

 

 

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