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Chicken Piccata

August 20, 2012

Between some last-minute traveling and the brutal heat, I hadn’t been very motivated to do much cooking these last couple of weeks (except ice cream). This weekend I turned the corner and was ready for a nice meal–and was up for trying something new. I decided on Ina’s Chicken Piccata and boy, was it good.

It’s a basic breaded chicken (roll it in flour, then egg, then breadcrumbs) that’s pan-fried and then finished in the oven. I think the best part is the simple sauce of butter, white wine, lemon juice, salt and pepper. (I also added a splash of cream.) Bring these ingredients to a boil and reduce it, then add it on top the chicken when serving. It’s delicious!

Served with mashed potatoes and roasted asparagus.

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