Breast of Chicken Piccata recipe
Flatten breasts of chicken with pallet between sheets of wax paper. Sprinkle lightly with flour. In a skillet, heat 4 tablespoons butter with 1 tablespoon oil. When hot and foaming sauté breasts for 2-3 minutes on each side until browned. Remove and keep warm. Add salt and pepper and lemon juice to skillet. Stir and deglaze to dissolve all brown particles; if needed add a spoonful of cold water. Add remaining butter and parsley to skillet, blend, return breasts to pan and heat through for a minute. Put meat on a serving platter, spoon pan juices over it, top with a lemon slice and serve.Serve with new parsley potatoes, garlic bread and salad.

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