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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Wahl Family 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:  
Pat Wahl

Category:
Category:

Ingredients:  
Ingredients:  
1 lb (4 pieces) boneless, skinned chicken breasts, pounded ¼ inch thick
½ tsp salt
¼ tsp black pepper
2 Tbsp flour
1 Tbsp vegetable oil
¾ cup reduced sodium chicken broth
¾ tsp dried rosemary leaves, crushed
1 Tbsp lemon juice
1 Tbsp butter
1 Tbsp capers

Directions:
Directions:
Season chicken with salt and pepper, flour chicken in a bowl.
Sauté half the chicken in half the oil in skillet over medium-high heat until golden, 4 to 6 minutes. Remove to platter; keep warm. Repeat with the remaining oil and chicken.
Add broth and rosemary to skillet. Boil to reduce by half of liquid. Stir in lemon juice, capers, and butter until butter melts. Return chicken to skillet; heath through.

Number Of Servings:
Number Of Servings:
4

 

 

 

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