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Patsy's Chicken Piccata

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 20 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 8 chicken cutlets (about 1 1/2 to 2 pounds), pounded thin, rinsed, and patted dry
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/3 cup lemon juice
  • 1 1/4 cups chicken broth
  • 1/3 cup dry white wine
  • 1/3 cup chopped fresh basil
  • 3/4 teaspoon cornstarch
make it
Season the chicken with the salt and pepper and coat with the flour. Heat the oil in a large nonstick skillet over medium flame and sauté the chicken, turning until it is lightly browned on both sides, about 6 minutes.

Drain the oil from the skillet and discard. Add the butter, lemon juice, broth, wine, and basil to the skillet, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the chicken is cooked and all ingredients are heated through. Remove the chicken from the skillet and place on a serving platter.

In a small bowl, combine the cornstarch with 1/4 cup cold water and mix. Whisk the cornstarch mixture into the pan juices and simmer over low heat until the sauce has thickened, about 1 minute. Season with additional salt and pepper to taste. Place the chicken on a serving platter and spoon the sauce over chicken before serving.
Notes
Prepared on the Tony Danza show by Executive Chef of Patsy's, Sal Scognamillo – 9/28/05
From Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant
Average Rating  (1)
Rated  by kimmygirl3 on 3/28/2007 This was very good, even my kids liked it! I used lemon jucie concentrate and 1/3 C. was too much. I also used dried Basil and used alot less
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