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Chicken >> Chicken Piccata
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Chicken >> Chicken Piccata


6 Boneless, Skinless, Chicken Breast Halves Salt And Freshly Ground Pepper To Taste ¼ Cup Plus 2 Tablespoons Butter 1 Tablespoon Vegetable Oil ½ Cup Dry White Wine 3 Tablespoons Fresh Lemon Juice 2 Tablespoons Bottled Capers, Drained 3 Tablespoon Minced Fresh Parsley Leaves
With A Kitchen Mallet, Flatten Chicken Slightly Between Sheets Of Plastic Wrap.
Season With Salt And Pepper.
In A Large Skillet Heat 2 Tablespoons Of Butter And Oil Over Medium-high Heat Until Foam Subsides; Cook Chicken On Each Side Until Golden Brown And Cooked Through.
Transfer Chicken To A Serving Platter And Keep Warm.
Pour Off Drippings In Skillet And Add Remaining ¼ Cup Butter, Wine And Lemon Juice.
Bring Mixture To A Boil And Reduce Slightly; Stir In Capers, Parsley And Season With Salt And Pepper.
Spoon Sauce Over Chicken Breasts.

Serves 6. You can serve with your family and friends.
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