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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Piccata (Frugal Gourmet)

Recipe Tags: Poultry Recipes

Date Added: December 07, 2009

Ingredients:

1 Yellow Onion peeled &
2 Unit Garlic crushed
4 Unit Onions finely chopped
8 Unit Chicken Breasts skin on per person
2 Tablespoons Olive Oil or lard
1/2 Cup Flour (to 4 1/2 cups)
1 Unit Pepper to taste
2 Tablespoons Butter small lump
2 Tablespoons Dry Sherry or orange juice
2 Tablespoons Fresh Lemon Juice to taste
1 Tablespoon Capers chopped
2 Tablespoons Stock (optional)
8 Unit Lemons (optional)
2 Tablespoons Parsley
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Directions:

1. Saute the yellow onion, garlic and gr onions in the olive oil just until tender.

2. Remove from the pan and set aside. Remove skins and bones from chicken breasts and pound them flat.

3. Mix flour, salt and pepper together and place in flat bowl.

4. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side.

5. Add the sauteed onions and garlic. Over high heat add sherry, lemon juice and capers.

6. This should thicken to make a nice gravy for chicken.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, MSG, Poultry, Sulfites, Garlic, Alcohol, Fructose Malabsorption, Onion, Olive Oil, Citric Acid allergies.
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