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Chicken Piccatta

 

(adapted from cooks.com)

 

4 chicken breasts, thin

cup flour

tsp. Paprika

1 tablespoon olive oil

cup butter or margarine (1/2 stick)

cup chicken stock or broth

cup white wine

2 tablespoons capers

1 teaspoon basil

2-3 lemons

parsley

 

Dredge chicken in flour and paprika.  Heat olive oil and butter or margarine (electric frypan 350).  Cook chicken lightly and remove.  Leave heat on 350.  Add chicken broth, wine, basil, juice from one or two lemons, capers and lemon slices.  Put chicken breasts back into the pan and turn over to coat with sauce and cook a couple of minutes more.  Place chicken on platter and pour sauce over.  Garnish with parsley. 

 

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