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Chicken Piccata Recipe

   
 

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     Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None
Preptime   31 minutes

Ingredients
4 skinless, boneless chicken halves
2 oz all purpose flour
1/2 tsp salt
1/4 tsp pepper
2-1/2 tbsp butter
2 tbsp olive oil
1/4 cup thinly sliced shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
 
3/4 cup chicken broth
2 tbsp fresh lemon juice
1-1/2 tbsp drained capers
3 tbsp coarsely chopped parsley

Instructions
Place each chicken breast half between 2 sheets of heavy duty plastic wrap, pound to 1/2 inch thickness, using a meat mallet or heavy skillet. Place 1 tsp flour in a small bowl and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt & pepper. Dredge chicken in flour in shallow dish and shake off excess.
Melt 1 tbsp butter in a large skillet over medium- high heat. Add 1 tbsp oil to pan; swirl to coat. Add chicken to pan; saute 4 minutes on each side or until done. Remove from pan. Keep warm.
Heat 1 tbsp oil in pan; swirl to coat. Add shallots; saute 3 minutes, stirring frequently. Add garlic, saute 1 minute, stir constantly. Add wine, bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stir occasionally. Add remaining 1/2 cup brother to pan; bring to boil. Cook until reduced by 1/2 (about 5 minutes).
Stir in flour mixture and cook for 1 minutes or until slightly thick, stir frequently. Remove from heat, stir in remaining 1-1/2 tbsp butter, lemon juice, and capers. Serve with chicken. Sprinkle with parsley.
Serving Suggestions
Serve with mashed potatoes, orzo, or angel hair.


Originally Submitted
8/10/2013





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