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LOCATION: Recipes >> Poultry >> Piccata 04

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Chicken Piccata
Serves 4

1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds skinless, boneless chicken breast halves, pounded to 1/4 inch

2 tablespoons butter or margarine
1 tablespoon vegetable oil
3 tablespoons dry white wine or water
3 tablespoons lemon juice
1 lemon, thinly sliced
3 tablespoons capers (optional)
3 tablespoons chopped fresh parsley

Combine flour, salt and pepper in a shallow dish. Dredge chicken
breasts in flour mixture; shake off excess.

In a large frying pan, heat butter and vegetable oil over medium
heat. Add chicken breasts. Cook about 3 minutes a side, until
tender and opaque. Remove and keep warm.

Add wine to pan juices. Cook 1 minute, scraping up brown bits from
botton of pan. Add lemon juice and heat to boiling. Return chicken
to pan, cover with lemon slices and cook until sauce thickens
slightly, about 3 minutes. Serve garnished with capers and parsley.

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