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Chicken Piccata

August 29, 2012

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~ Mary ~

Lightly breaded and pan-fried chicken cutlets with lemon juice and capers over linguini, this dish has a lot of zest! Quick, easy, light and classy.

Chicken Piccata
.
Mix together then place in shallow dish:

¼ Cup Flour
1 Tbsp Tarragon
1 Tbsp Pepper Blend
Use to dust
2 pounds Chicken Tenders
In large, non-stick, skillet sauté chicken over med-high heat 2-3 min on each side.
.
Remove chicken from pan and add
¾ Cup Chicken Broth
1/3 Cup Lemon Juice
¾ Cup White Wine
¼ Cup Capers
1 Tbsp Fresh Minced Garlic
cook 5 min. add any remaining flour mixture stir well then return chicken to pan and finish dish with:
¼ Cup Butter
6 Lemon Slices
1/3 Cup Fresh Parsley
Heat through and serve over Linguini Pasta

3 Comments leave one →
  1. Pat permalink
    August 30, 2012 4:29 pm

    Supper. Tonight. Thank you! I needed some inspiration! Perfect!!

  2. Pat permalink
    August 30, 2012 6:42 pm

    Delilcious!!! I served a sliced tomato from the garden on the plate with it. Beautiful!!

  3. September 8, 2012 2:17 pm

    Chicken piccata is always nice and simple and yet full of flavour!

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