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Chicken Piccata
Chicken Piccata
(Piccata di Pollo)
 
 
Ingredients:

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 and 1/2 tablespoons all purpose flour
Additional all purpose flour

2 tablespoons extra virgin olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley 

Directions:

Place chicken between 2 large sheets of plastic wrap.

Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.

Sprinkle chicken with salt and pepper.

Mix 1 tablespoon butter and 1 and 1/2 tablespoons flour in small bowl until smooth.

Place additional flour in shallow baking dish.

Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon olive oil in each of 2 heavy large skillets.

Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.

Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.

Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.

Stir in capers, parsley and remaining 2 tablespoons butter.

Season sauce to taste with salt and pepper.

Pour sauce over chicken and serve. Makes 4 servings.

That's it!
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