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Posts: 52
Location: Snohomish, WA
February 2004

Chicken Piccata Tue, 15 November 2005 20:56
6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika, or to taste
3 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon
3 tablespoons capers (optional)


Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.

Cook Chicken and put in freezer ready container. Make sauce and store separate from chicken. Reheat chicken and sauce separate and pour sauce over chicken just before serving.

[Updated on: Tue, 15 November 2005 20:57]

Senior Member

Posts: 337
February 2004

  Re: Chicken Piccata Tue, 13 December 2005 17:04
Wasn't a big hit here. The lemon seemed to make the chicken bitter.
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