Monk's chicken piccata
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Monk's chicken piccata
  Chicken    Canadian  
Last updated 6/12/2012 12:56:32 AM. Recipe ID 18775. Report a problem with this recipe.
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      Title: Monk's chicken piccata
 Categories: Canadian, Chicken
      Yield: 1 Servings
 
      2 lb Boneless, thinly sliced
           Chicken breasts
           Salt and black pepper
           Flour (to coat chicken)
      2    Sticks of butter
           Several tablespoons of extra
           Virgin olive oil
     12    Garlic cloves, peeled and
           Minced
      1 c  Fresh lemon juice
      1 c  Dry white wine
      1 c  Minced fresh parsley
      2    Lemons thinly sliced as a
           Garnish to final meal
           Corn Starch and water
 
  Sprinkle chicken breasts with salt and pepper to taste, then dredge
  them through the flour. Sautee them in butter and oil (amount of oil
  and butter to taste, but at least a couple tbsp of each -- we use
  more). Sautee each breast till cooked through. Remove from pan. Mix
  corn starch and water to use to thicken sauce that you are about to
  make. Add to pan lemon juice, garlic, white wine, parsley. Simmer for
  awhile, then add corn starch mixture to thicken. Return chicken to
  pan, cook for a few minutes. Serve with lemon slices and parsley as
  garnish. Brown and wild rice is our favorite accompaniment. Friar
  Bob, The MONKS' COOKBOOK, Montreal Qc.
 




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Recipe ID 18775 (Apr 03, 2005)

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