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LOCATION: Recipes >> Poultry >> Piccata 06

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Chicken Picatta

3-4 boneless chicken breasts (pounded out to 1/4" thick or less)
3-4 carrots, peeled, quartered, sliced to 2"-3" lengths
1-2 cups sliced, fresh, mushrooms
salt & pepper
flour
1-2 Tblsp. olive oil
1-2 Tblsp. butter
2 Tblsp. lemon juice
1/2 cup white wine (or vermouth)
2-3 Tblsp. capers

Pound out the chicken, pepper both sides well (you can use or not
use salt; your preference). Dredge in flour. Leave the chicken
in larger pieces, because it is easier to deal with when you...

Saute the breasts in a couple of tablespoons of olive oil. Remove
from pan and save in a warm oven.

Saute the carrots and mushrooms in the butter. I kind of like my
carrots a little bit crisp (i.e. not burned crisp, but underdone
crisp). You're still going to cook things a bit after sauteing,
so don't overdo it.

Add in the lemon juice and wine/vermouth and reduce slightly. Here
is where the largest subjective latitude lies in this recipe. If
you want more sauce, use more lemon juice and wine and/or reduce
less. You'll find your own favorite combination after a time or
two.

Again, this is your preference, but I like to cut the chicken into
smaller medallions for better coating and "stirring" in the next
step.

After the sauce has started to thicken slightly, add the chicken
to the mixture and stir (saute flip) everything together. Get the
chicken coated well with the sauce. The chicken's flour should
help the thickening process even further.

Add in a couple of tablespoons of drained capers (or more if you
like). Saute flip some more and serve!

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