Chicken Piccata

I like the pounded-out version of boneless, skinless chicken breasts for several reasons:  they take less time to cook, they taste better, and the pounder can take out all of his or her aggressions and frustrations in the pounding process.  This particular recipe starts out on the stove and finishes in the oven, so the hands-on time is very minimal.  Also, I like that it does not contain capers, which seem to be present in most piccata recipes.

IMG_6243

 

Barefoot Contessa at Home, pp. 96-97

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1 Comment

Filed under dinner

One response to “Chicken Piccata

  1. Laura

    I made this for dinner… it was a complete hit! Thanks for the idea!

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