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Prep time: 10 minutes
Cook time: 40 minutes
Michele Murphy of Rancho Murieta enjoyed chicken piccata at a dinner party recently and was hoping for a recipe. This recipe should fill the bill for Murphy.
6 boneless, skinless chicken breast halves
2 tablespoons butter
1/4 cup olive oil
Flour for coating chicken
Salt and pepper, to taste
4 garlic cloves, finely chopped
1 pound mushrooms, cleaned and sliced
1 1/2 cups white wine
1/2 cup capers, rinsed
Juice of one lemon, or to taste
1 cup fresh parsley, chopped
2 teaspoons dried oregano
Cut each chicken breast into quarters and place in a ziplock bag and seal. Using a meat mallet, gently pound the chicken pieces on each side.
Melt butter with olive oil in a large skillet. Heat over medium to medium-heat. Coat each piece of chicken with the flour, salt and pepper and place in the pan. Lightly brown each side of the chicken. Add garlic and mushrooms and stir all ingredients to combine.
Add wine and cook 1 minute. Reduce heat to simmer. After 5 minutes add capers, lemon juice and almost all parsley (reserve some for garnish) and oregano.
Cover pan and simmer for 25 minutes, using low heat. Garnish with reserved parsley and serve over linguine.
Per serving: 455 cal.; 58 g pro.; 9 g carb.; 15 g fat (5 sat., 9 monounsat., 2 polyunsat.) ; 147 mg chol.; 588 mg sod.; 2 g fiber; 32 percent calories from fat.
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