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Name: Chicken Piccata
Prep time: 10 min
Total time: 14 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts, about 300 g each, halved horizontally into 4 cutlets; 5 g fine sea salt; 2 g freshly ground black pepper; 60 g all-purpose flour; 30 ml extra-virgin olive oil; 30 g unsalted butter, cold, cut into 1 cm cubes; 3 garlic cloves, thinly sliced; 120 ml dry white wine, such as Pinot Grigio; 180 ml low-sodium chicken stock; 60 ml fresh lemon juice, from about 2 lemons; 30 g capers, drained; 30 g unsalted butter, cold, cut into 1 cm cubes, for finishing; 10 g flat-leaf parsley, finely chopped; 1 g fine sea salt; 1 g freshly ground black pepper

Chicken Piccata

Thin chicken cutlets in a bright lemon-caper pan sauce finished with cold butter.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Chicken Piccata

Thin chicken cutlets in a bright lemon-caper pan sauce finished with cold butter.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

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