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Source: America's Favorite Food Associations

Chicken Piccata
This is a quick and easy dinner!
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Serves: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
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4 (about 1 1/2 pounds) chicken breasts, boneless,skinless, halves
1/4 cup flour
4 tablespoons lemon juice, freshly squeezed
2 tablespoons capers
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/4 cup green olives
1 1/2 tablespoons parsley, freshly chopped
4 tablespoons butter




Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4-inch thickness. Dredge chicken in flour, patting off any excess. In small bowl, stir together lemon juice, capers, artichoke hearts, olives and parsley. In large nonstick skillet over medium heat, warm 1 tablespoon butter until melted. Add chicken breasts to pan, sauteing until golden, about 2 minutes each side. Remove chicken breasts to dinner plates. Reduce heat to low and add butter to pan. Stir until melted, add lemon juice mixture, continuing to stir until hot. Spoon some sauce over each chicken breast and serve immediately.




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