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CHICKEN PICATTA




Source of Recipe


Sonja


List of Ingredients




2 tsp. olive oil
2 shallots, chopped
1 clove garlic, minced
4 boneless, skinless chicken breast halves
� cup flour
� tsp. salt
� tsp. black pepper
2 tbsp. butter
2 tbsp. dry sherry
2 tbsp. fresh squeezed lemon juice
1 tbsp. capers
- chicken broth (optional)
- snipped fresh parsley

Recipe



In large skillet, heat olive oil. Saut� shallots and garlic until tender; set aside. Pound chicken breasts to an even thickness. In small bowl, combine flour, salt and pepper; dredge chicken in mixture. In large skillet over medium heat, melt butter; lightly brown chicken (2-3 min. per side). Increase heat to high. Stir in saut�ed shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens. Add chicken broth if sauce is too thick. Garnish with parsley.

Serves 4.