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Cuisine Magazine Recipes

Chicken Piccata

Posted on : 27-04-2016

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Ingredients

3 tbsp. olive oil
2 large eggs
½ c. all-purpose flour
1 lb. thin-sliced chicken cutlets
2 tbsp. butter
½ tsp. finely chopped garlic
1 c. chicken broth
¼ c. capers
2 tbsp. white wine vinegar
1 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley

Directions

In 12-inch heat skillet, heat olive oil on medium.

Meanwhile, in shallow bowl, beat eggs. Sprinkle flour onto large plate. Dredge chicken in eggs, then in flour.

Add 1 tablespoon butter to olive oil in skillet. When butter melts, add chicken in batches if necessary. Cook chicken 6 to 8 minutes or until browned, turned over once. Transfer to platter; set aside.

To drippings in skillet, add garlic and remaining 1 tablespoon butter. Cook garlic 30 seconds, stirring. Stir in broth and capers. Simmer on medium-low 3 to 5 minutes or until reduced by half. Stir in vinegar and lemon juice. Return chicken to skillet; spoon sauce over it. Cover; cook 8 to 10 minutes on medium or until chicken is cooked through (165 degrees F). Sprinkle with parsley to serve.

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