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Main Dishes

Chicken (or Fish) Piccata I - 2005
​​​​​​​​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • ½ cup  flour
  • 1 teaspoon  salt --  optional
  • ¼ teaspoon  pepper
  • 2 pounds  boned and  skinned chicken breast halves -- pounded to  1/4" 
  • 2 tablespoons  butter -- or olive oil
  • 1 tablespoon  vegetable oil -- or olive oil
  • 3 tablespoons  dry white wine
  • 3 tablespoons  lemon juice
  • 1 lemon -- sliced thin
  • 3 tablespoons  capers -- optional
  • 3 tablespoons  fresh parsley -- chopped

PREPARATION
May substitute 1 1/2 lbs fish.  Use firm white fish like flounder, snapper, scrod, or sole. Cut fish to 1/4" thick.

​Combine flour, salt and pepper in a shallow dish.  Dredge chicken breast (or fish) in flour mixture.  In large frying pan, heat butter & oil over medium heat.  Add chicken (or fish) cook about 3 minutes on each side or until tender & opaque. Remove and keep warm. Add wine to pan juices. (Denise says this might be a good time to have a little nip for yourself!) Cook 1 minute, scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling.  Return chicken to pan and cover with lemon slices and cook until sauce thickens slightly, about 3 minutes or meat is cooked tender.  Garnish with capers & parsley.

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