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    Chicken Piccata

    Source of Recipe

    4 (4-ounce) skinned, boned chicken breast halves

    1/4 cup all-purpose flour

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    2 teaspoons butter or stick margarine, divided

    1 teaspoon olive oil

    1 1/2 cups dry white wine, divided

    2 tablespoons fresh lemon juice

    2 tablespoons capers

    1/2 cup chopped fresh flat-leaf parsley

    4 cups hot cooked linguine (about 8 ounces uncooked pasta)

    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

    Combine flour, salt, and pepper; dredge chicken in flour mixture.

    Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm.

    Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.

    Yield: 4 servings
    Facts per Serving
    Calories: 389 Fat, Total: 6g Carbohydrates, Total: 48g
    Cholesterol: 66mg Sodium: 590mg Protein: 34g
    Fiber: 3g % Cal. from Fat: 14% % Cal. from Carbs: 49%




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