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LOCATION: Recipes >> Poultry >> Piccata 02

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Chicken Piccata

4 chicken cutlets
1/2 cup all-purpose flour
6 tablespoons butter
1/3 cup dry white wine

3 tablespoons lemon juice
salt and pepper
1 tablespoon chopped fresh parsley

Coat chicken on each side with flour. In a large skillet, melt
butter. Add floured veal; cook over medium-low heat 5 minutes,
turning to brown both sides lightly. Add wine and lemon juice.
Season with salt and pepper. Cover and simmer 5 minutes or until
chicken is done. Serve chicken with pan drippings. Sprinkle
parsley over top.

Note: Veal cutlets can be used instead of chicken.

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