Submitted by srobin1040
CHICKEN PICCATA 6 chicken breasts 3 cloves garlic 1 1/2 tbsp. lemon juice 1/2 c. white wine 1 tsp. oregano 1 1/2 c. chicken broth 1 tsp. basil 2 tbsp. parsley 3 tbsp. oil 3 tbsp. butter 1 lb. mushrooms Flour 6 to 8 tbs. capers Coat chicken with flour. Combine butter and oil in skillet. Brown chicken and remove from pan. Add garlic and sliced mushrooms. Add wine and cook 2 minutes. Add broth, lemon juice and basil. Return chicken to pan. Sprinkle parsley over it and simmer about 20 minutes.
This recipe has been added to the following public cookbooks:
George's Cookbook,
ARLENE'S COOKBOOK,
Peg's recipies,
Cooking With Joe,
Pasta Galore
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Terry
01/26/09 08:51 PM | Really good Chicken PiccataI used marinated artichoke hearts instead of mushrooms. Don't salt your flour, as I did, because it made it slightly too salty. Great recipe. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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