"Hunger is the best sauce in the world."--Cervantes

John Folse's Chicken Piccata Recipe

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This recipe for John Folse's Chicken Piccata, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashley Wilson
Added: Tuesday, September 19, 2006


4 boneless chicken breasts
1 cup all purpose flour
½ cup vegetable oil
1 tbsp minced garlic
½ cup dry white wine
1 cup chicken broth or chicken stock
3 tbsps fresh lemon juice
2 tbsps capers, drained
4 lemon slices, thinly cut
4 tbsps unsalted butter
¼ cup chopped parsley
salt and pepper to taste

Slice each chicken breast in half.
Place chicken halves between sheets of plastic wrap and pound to an even thickness.
Season chicken to taste with salt and pepper, then dust in flour lightly, shaking off the excess.
In a large sauté pan, heat vegetable oil over medium-high heat.
Sauté cutlets a few at a time, 2-3 minutes on each side.
Remove cutlets from pan and pour off all but 2 tablespoons of oil.
Add garlic and sauté one minute.
Deglaze with white wine.
Bring to a rolling boil and reduce to half volume. Add chicken stock, lemon juice, capers and lemon slices.
Return chicken to the pan and simmer in stock for 1-2 minutes or until heated thoroughly.
Add the butter and parsley, swirling the pan constantly until butter sauce is achieved.
Remove from heat and serve with rice or pasta.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Chicken with a kick!




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