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Chicken Piccata

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Ingredients

Adjust Servings:
2 large lemons
1 1/2 1 1/2 lbs turkey cutlets or 1 1/2 lbs veal cutlets
salt
fresh ground pepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened

Nutritional information

485.7
Calories
248 g
Calories From Fat
27.6 g
Total Fat
8.6 g
Saturated Fat
133.7 mg
Cholesterol
415 mg
Sodium
19.1 g
Carbs
1.8 g
Dietary Fiber
2.1 g
Sugars
40.1 g
Protein
323 g
Serving Size

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Chicken Piccata

Features:
    Cuisine:

    The recipe instructions dont say what I do with the butter. Is it an alternate ingredient for the olive oil? Some recipes call for using both at the same time to brown the meat being used. However the oil and butter call for a different amount for each ingredient. Help. Ill get this recipe made sooner or later.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Piccata,Cook’s Illustrated has the best technique descriptions I’ve ever seen and this recipe, with a little tweaking, is the best piccata I’ve ever tried with an assertive lemon accent.,The recipe instructions dont say what I do with the butter. Is it an alternate ingredient for the olive oil? Some recipes call for using both at the same time to brown the meat being used. However the oil and butter call for a different amount for each ingredient. Help. Ill get this recipe made sooner or later.,The recipe says its for Chicken Piccata But never shows amount of chicken needed in ingredient list.


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    Steps

    1
    Done

    Halve One Lemon Lengthwise and Slice One Half Crosswise Into 1/8-1/4 Inch Thick Slices.

    2
    Done

    Juice the Remaining 1 1/2 Lemons to Obtain 1/4 Cup Juice.

    3
    Done

    Salt & Pepper Each Cutlet Generously and Coat Each With Flour.

    4
    Done

    Heat a Large Heavy-Bottomed Skillet Over Medium-High Heat Until Hot, Add 2 Tbsp Oil, Saute Half of the Cutlets Until Medium Brown (2 Minutes Per Side).

    5
    Done

    Transfer Cutlets to Warm Plate.

    6
    Done

    Add Remaining Oil and Repeat With Remaining Cutlets.

    7
    Done

    Add Shallot or Garlic to Pan Over Medium Heat -- Saute Until Fragrant (30 Seconds).

    8
    Done

    Add Stock and Lemon Slices, Increase Heat to High and Deglaze Pan; Simmer Until Liquid Reduces to About 1/3 Cup.

    9
    Done

    Add Lemon Juice and Capers and Simmer Until Sauce Reduces Again to 1/3 Cup.

    10
    Done

    Remove Pan from Heat, Swirl in Butter Until It Melts and Thickens Sauce; Swirl in Parsley.

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    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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