Chicken Piccata - Tucson News Now

Chicken Piccata

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Chicken Piccata

From Nonna Maria's Restaurant in the Town of Oracle

1/2 cup all purpose flour

2 ( 6ounce)boneless ,skinless chicken breast cut in halves and pounded thin

4 tablespoon extra virgin olive oil

1 tablespoon butter

2 tablespoons capers

4 ounces white wine

2 ounces of diced onions

1 cup chicken stock

2 tablespoons lemon juice

Salt and freshly ground pepper

4 lemon wedges, for garnish

1. In a shallow bowl or plate quickly dredge the chicken breast halves in the flour,

    shacking to remove any excess flour.

2. Heat the extra virgin olive oil in a large skillet over medium-high heat .

3. Add 1 tablespoon of butter and cook the chicken breast until golden ,

    about 3minutes per side.

4. Add capers & onions, salt, pepper , add lemon juice.

5. Add the white vino and bring to a boil.

6. When the vino has reduced by half add chicken stock ,cook for 3 minutes,

    until sauce thickens, and serve with lemon wedges as garnish.

                             Buon Appetito

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