{"id":101,"date":"2002-06-09T12:57:57","date_gmt":"2002-06-09T19:57:57","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=101"},"modified":"2023-05-28T21:00:19","modified_gmt":"2023-05-29T04:00:19","slug":"chicken-piccata","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=101","title":{"rendered":"Chicken Piccata"},"content":{"rendered":"

\"\"1 lb. Boneless, skinless Chicken Breast, sliced thin for scaloppini
\n2-4 Cloves Garlic, pressed or minced
\n1 lg. Shallot, minced fine
\n1 C. Chicken Stock
\n1\/4 C. White Wine
\nJuice of 1 Lemon
\nBasil, Oregano, and Pepper to taste
\n1 T. Capers (optional)<\/p>\n

Very lightly dust chicken in flour, and brown chicken in nonstick skillet. Do not overcook. Remove and set aside. Lower heat to medium. Saut\u00e9 garlic and shallot in a little water until soft and translucent. Add seasonings and chicken. Turn heat to high and add wine. Heat to a boil, and let cook until alcohol is removed. Add stock and lemon juice. Reduce at a boil until slightly thickened. Add capers if desired and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 lb. Boneless, skinless Chicken Breast, sliced thin for scaloppini 2-4 Cloves Garlic, pressed or minced 1 lg. Shallot, minced fine 1 C. Chicken Stock 1\/4 C. White Wine Juice of 1 Lemon Basil, Oregano, and Pepper to taste 1 T. Capers (optional) Very lightly dust chicken in flour, and brown chicken in nonstick skillet. Do not overcook. Remove and set aside. Lower heat to medium. Saut\u00e9 garlic and shallot in a little water until soft and translucent. Add seasonings…<\/p>\n

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