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CHICKEN PICCATA

Category:    Chicken
Yield: 6 servings
 
      4    Chicken breasts *                   2    Fresh lemons **
    1/2    Cube of butter                      1    Small jar of capers
      4 tb Vegetable oil                            Small amount of salt
      1    Clove garlic, mashed                     Freshly ground pepper
    1/2 c  Chopped Italian parsley        
 
  * boned, skinned and pounded to 14" thick ** slice one thinly and squeeze
  the other of its juice
  ===========================================================================
  
   Cut boned, skinned, pounded chicken breasts into eight serving pieces (4
  chicken breasts will serve 6 people as it is better to have some leftover
  than not enough).  Melt butter in non-stick pan.  Add vegetable oil and
  heat till sizzling.  Quickly saute garlic in oil and remove piece of garlic
  before it gets brown or it will taste bitter.  Quickly saute over medium
  high heat the flattened chicken breasts.  Sprinkle with freshly ground
  black pepper and the juice of the one lemon.  (DO NOT SALT NOW.) When you
  turn the chicken breast portions, also place in pan the chopped Italian
  parsley and the thinly sliced lemon and let that saute briefly, too. The
  chicken will only take about a minute or so on each side so make sure
  everything else is ready.  Add drained jar of capers to the pan and swirl
  it in the oil/butter so everything is well coated with the garlic and lemon
  flavor.  Salt sparingly.
  
  To serve, place over a bed of rice, cous cous or fettucine on an oblong
  platter, overlapping portions of chicken piccata and drizzling the
  oil.uttergarlicparsley and capers down the center of the chicken
  portions.  Yield: 6 servings
 

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