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Chicken Piccata
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A picture of Chicken Piccata.

Chicken Piccata

OregonGardener
OregonGardener @cook_2935251

Chicken Piccata

OregonGardener
OregonGardener @cook_2935251
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Ingredients

20 mins
4 servings
  1. 4 mediumskinless, boneless chicken breast
  2. 1cayenne pepper, to taste
  3. 1salt & pepper, to taste
  4. 1All purpose flour, for dredging
  5. 2 tbspolive oil
  6. 1 tbspcapers, drained
  7. 1/2 cupwhite wine
  8. 1/4 cupfresh lemon juice
  9. 1/4 cupwater
  10. 3 tbspcold butter, cut into 1/4 inch cubes
  11. 2 tbspfresh parsley
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Steps

20 mins
  1. 1

    Place chicken breasts between 2-layers of plastic wrap and pound to about 1/2 inch thick.

  2. 2

    Season both sides of chicken breasts with cayenne, salt and pepper, drudge lightly in flour and shake off any excess.

  3. 3

    Heat olive oil in a skillet over medium high heat. Place chicken in the pan, reduce heat to medium and cook until browned and cooked through, about 5-minutes per side. Remove to plate.

  4. 4

    Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30-seconds.

  5. 5

    Pour white wine into skillet. Scrape browned bits from the bottom of the pan. Cook until reduced by half, about 2-minutes.

  6. 6

    Stir in lemon juice, water, and butter into the reduced wine sauce mixture. Reduce heat to low and stir in parsley.

  7. 7

    Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned on top.

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OregonGardener
OregonGardener @cook_2935251
on October 04, 2014 23:46

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