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  • Heather Swank

    Lemon Chicken Piccata- tried this and loved it one of my fav chicken dishes

  • Ali Panditrao

    #Chicken #chickenpiccata #CooksIllustrated | Ali says: Tried it on it's own and was impressed. I used frozen chicken breast and the chicken was SOOOO tender! I didn't even use real lemons, just lemon juice. I can't wait to try this again with real lemons! I would pair with a pasta and some zucchini squash.

  • Kimberly Evans-Robey

    Lemon Chicken Piccata in COZI....look for original recipe in Americas Test Kitchen

  • Lori Hansen

    Lemon Chicken Picatta 3 Large Boneless Chicken Breast Halves, cut into medallions salt and pepper to taste 1/2 C. flour 2 T. vegetable oil, (more as needed) 1 clove garlic, minced 1 C. Chicken Broth 1/2 lemon, thinly sliced 1/3 C. freshly squeezed lemon juice 2 T. capers, drained 3 T. butter 2 T. minced italian flat-leaf parsley Preheat oven to 200 degrees, and place a serving platter inside to keep warm. Season the chicken pieces with salt and pepper, then dredge in flour....

  • Kimberly Jones

    Lemon Chicken Piccata. Ingredients: •2 large lemons •4 chicken breasts (about 1 1/2 pounds), rinsed, dried thoroughly, trimmed of excess fat • Salt and ground black pepper •1/2 cup unbleached all-purpose flour •4 tbsp vegetable oil •1 small garlic clove, minced (about 1 tsp) •1 cup chicken stock •2 tbsp small capers, drained •3 tbsp unsalted butter, softened

  • Rachel

    Hmmmm. chicken piccata. the easiest and most delicious chicken you will ever put in your mouth. -- Chicken Piccata (and Grated Zucchini Saute) adapted from Cook's Illustrated serves 4 2 to 3 large lemons, cut one lemon into thin slices and keep the other for juicing (you'll need 1/4 cup juice) 4 boneless, skinless chicken breasts, rinsed, thoroughly dried, and sliced horizontally to make two cutlets from each breast (approximately 1/2 inch or less in thickness) 1/2 cup unbleached, all-purpose flour 4 tablespoons olive oil, divided 1 medium clove garlic, minced 1 cup low-sodium chicken broth 1/4 cup dry white wine (optional) 2 tablespoons drained small capers 3 tablespoons unsalted butter, softened (room temp is fine) 2 tablespoons fresh italian parsley, minced (I forgot this and it was still great) 1. Preheat oven to 200 degrees. 2. Prep your cutlets by generously seasoning them on both sides with salt and pepper. Place your flour in a shallow dish and your seasoned cutlets on top of flour. Set aside. 3. Heat 2 tablespoons olive oil in a skillet over medium high heat. Using tongs, lightly dredge your cutlets with flour on both sides, one by one, and place them in the skillet. Saute the cutlets, without moving them, for approximately 2 to 3 minutes. At about 2 minutes check to see if the first side is nicely browned. If so, turn them over and brown the other sides. Again...for another 2 to 3 minutes. Remove pan from heat and place cutlets on an oven-safe dish. Put cutlets in oven to keep warm while you cook up additional batches or start your sauce. 4. Add remaining 2 tablespoons olive oil to same skillet (DO NOT wash it out) and return it to the stove over medium heat. Add garlic and saute until fragrant (about 30 seconds)...being careful not to burn it. Add broth, wine (optional) and lemon slices. Increase heat to high and scrape skillet with a wooden spoon to loosen browned bits from cutlets. Simmer until liquid is reduced to about 1/3 cup. Add lemon juice and capers and simmer until the sauce reduces again to about 1/3 cup. Remove pan from heat. Add butter and mix in until melted. Add parsley (if desired). Spoon sauce over chicken and serve immediately. If you are serving your chicken over the Grated Zucchini Saute (see above copy for preparation), then simply spoon a bed of zucchini in the center of your plate and top with chicken piccata and then sauce.

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