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Recipe for :

Chicken Piccata
 

This recipe has been reproduced with the kind permission of Linda Stradley who runs the What's Cooking America web site <click here>

Linda says, "My mom was a great cook, but she cooked the typical foods of the 50's of overcooked meat and vegetables. It wasn't until I really got interested in cooking for my family that I discovered the wonders of great food using simple fresh ingredients! I also discovered the love of eating and the problems of weight gain!"

She has always had a fascination with history. Put this together with her love of good food and you have a culinary historian. Linda says, "The research of the origins of foods of America have become an obsession when being introduced to new foods." Traveling with her husband, Don, all around the States, she always combines her pursuit of pleasure and eating with the pursuit of new foods and their history.

She originated the What's Cooking America site in 1997 and continues to maintain it with regular additions. The web site is a continuation of her first cookbook also called What's Cooking America, which she co-authored with her friend Andra Cook. Linda has a new book available called I'll Have What They're Having: Legendary Local Cuisine - for details or to purchase <click here>

Once you've tried this chicken, it will be your favorite. Excellent for a dinner party.

Ingredients

4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup all-purpose flour
Salt and coarsely ground pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/4 cup lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed

Method

  • Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding - the meat can tear easily.
  • In a shallow pie plate, combine flour, salt, and pepper.
  • Roll chicken in flour mixture to coat all sides.
  • In a large non-stick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender.
  • Pour lemon juice and white wine over chicken.
  • Add capers and simmer another 2 to 3 minutes longer.
  • Remove from heat and transfer chicken onto a serving platter.
  • Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.

Serves 4

© Linda Stradley - What's Cooking America

 

 
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