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Chicken piccata



Ingredients:
6 Ounce(s) chicken broth
4 Ounce(s) dry white cooking wine
1/3 sliced mushrooms
137/4377 Quart(s) olive oil
163/1250 Pound(s) butter
1/4 pepper
1/12 Ounce(s) salt
163/1250 Pound(s) flour
1 1/2 Pound(s) thin strips of boneless skinless chicken breast
137/4377 Quart(s) lemon juice
2 Bunch(s) minced parsley or cilantro
2 capers
Directions: mix flour, salt and pepper. dredge the chicken pieces in flour and pat off excess. saute' chicken until lightly browned on both sides. set aside on a platter in a 180 degree oven to hold the tempurature. saute' the mushroom until barely tender and set aside. deglaze the skillet with the wine, stock and lemon juice. boil the sauce until lightly thickend. add the cilantro and capers. pour over the chicken and serve.
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