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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHICKEN PICCATA

From: Joe Negri, Pittsburgh
Primary category: Entrees

Ingredients

Chicken breasts, pounded flat
flour seasoned with salt, pepper and Chicken & Fish Seasoning
1 TB olive oil
4-5 cloves garlic, sliced
1 TB butter
Lemon juice
1 to 1 1/2 cups dry white wine

Procedure

Dredge chicken in flour mixture. Heat oil in skillet. Brown garlic lightly. Remove garlic cloves and discard.

Add floured chicken to skillet and sauté medium heat. As oil begins to cook off, add the butter. Sprinkle chicken with lemon juice when cooked through. Remove cooked chicken and add wine to skillet.

Stir to form sauce which will thicken slightly as it bubbles. Return chicken to skillet for 2-3 minutes. Remove chicken to a platter and cover with sauce. Garnish with lemon slices and pepper.

This recipe can be prepared with chicken as listed, or turkey or veal cutlets or pork medallions.

RETURN TO ALL RECIPES

Chicken Piccata - NOTES

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Chicken Piccata - REVIEWS

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