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  • Liesel Schwab

    Pioneer Woman Chicken Piccata Ingredients 4 whole Boneless, Skinless Chicken Breasts Kosher Salt To Taste Freshly Ground Black Pepper, To Taste 4 Tablespoons All-purpose Flour 5 Tablespoons Butter 4 Tablespoons Olive Oil 1 cup Dry White Wine 3/4 cups Low Sodium Chicken Broth 2 whole Lemons 3/4 Cup Heavy Cream Chopped Fresh Parsley 1 pound Angel Hair Pasta Preparation Instructions This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream. Have a pot of water simmering for the pasta. If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed

  • Mia Hyde

    Different Chicken Picatta - A simple, delicious chicken dinner. Use angel hair pasta to complement the sauce. Recipe and photo adapted from The Pioneer Woman.

  • Faith White

    Pioneer Women Chicken PIccata

  • Dee Fleming

    Chicken Piccata (lemon chicken) Pioneer Woman

  • Justin Rains

    Ree Drummond (The Pioneer Woman) Chicken Piccata

  • Allison Lienhard

    chicken piccata #pioneerwoman #chicken

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