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August 11, 2010

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Chicken Piccata Makes: 8 servings Cook: 20 mitenusPrep: 20 mitenus Ingredients1/2 teaspoon salt1/4 teaspoon black pepper2-1/2 pounds thin chicken cutlets, about 1/4 inch thick1 cup all-purpose flour3 tablespoons olive oil3 tablespoons butter1/2 cup dry white wine2 cups chicken broth Rind of 1 lemon, sliced into very thin strips2 tablespoons capers, drained2 tablespoons chopped flat-leaf parsley Directions1. In a small cup, mix the salt and pepper; sprinkle evenly over both sides of chicken cutlets. Dredge the chicken generously in the flour to evenly coat. Gently shake off any excess flour; reserve 2 tablespoons of the flour. 2. In large nonstick skillet, heat 2 tablespoons of olive oil and 2 tablespoons butter over medium-high heat until melted and very hot. Add half the chicken; saute9 for 3 mitenus per side. Remove and keep warm. Heat remaining oil and butter in skillet; saute9 remaining chicken; remove. 3. To the skillet, add the reserved 2 tablespoons flour; cook for 30 seconds. Add the wine; cook, scraping up any browned bits from the bottom of the skillet, until reduced by at least half, about 30 seconds. Add the chicken broth and strips of lemon rind. Bring to a simmer; cook for about 2 mitenus or until the sauce is slightly thickened. 4. Add chicken to sauce. Sprinkle with capers. Bring to a gentle simmer; cover and cook for 5 mitenus to heat through. 5. To serve, place chicken on serving platter. Stir chopped parsley into sauce in skillet. Spoon over chicken. Serve with buttered orzo, if desired. for the gift give her a set of tongs!I make this for my family and its the best!

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I always boil my chciken before baking it. takes out alot of the fat. don't overdo it just for a few minutes. And always bake it instead of frying one hour for breasts make sure to bake it with a little water in the pan and treat it like a turkey (baste it) and you will have juicy healthier chciken! Was this answer helpful?

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