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Chicken Piccata Recipe

   
 

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     Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 boneless, skinless chicken breasts
seal salt
freshly ground black pepper
all-purpose flour (for dredging)
6T unsalted butter
5T extra-virgin olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup bined capers, rinsed
 
1/3 cup fresh parsley, chopped
1/2 box angel hair pasta

Instructions
Butterfly the chicken breasts, then cut in half. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve on angel hair pasta.


Originally Submitted
11/13/2009





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