"The belly rules the mind."--Spanish Proverb

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Carrie's Table, 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:  
Carrie Sisk

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breast
2 tbsp all purpose flour
1 tbsp freshly grated parmesan
freshly ground pepper
2 tbsp vegetable oil
3 tbsp butter
2 tbsp dry white wine
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 lemon, sliced

Directions:
Directions:
Place chicken breast halves between two pieces of waxed paper. Using a meat mallet or rolling pin, pound breast to flatten until " thick. Mix flour, parmesan, and a pinch of pepper on a plate. Coat chicken breasts evenly with flour mixture. In large skillet, heat 2 tbsp oil over med-high heat. Brown breasts on both sides, adding more oil if necessary. Remove browned chicken to plate. Melt butter in same skillet over low heat. Add wine, lemon juice, and parsley, stirring and scraping to dislodge browned bits from bottom of skillet. Return all the breasts to skillet and cook, uncovered, until tender, 3-4 min per side. Garnish with sliced lemon to serve.

 

 

 

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