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Chicken Piccata with Fettuccine Recipe

Chicken Piccata with Fettuccine Recipe

6 servings



6 small boneless, skinless chicken breast halves


1 tablespoon margarine or butter

2 tablespoons flour

1 can reduced-sodium chicken broth

1/2 cup dry white wine or chicken broth

2 tablespoons lemon juice

1 tablespoon each: finely chopped parsley, capers

12 ounces fettuccine, cooked, warm


Pound chicken with flat side of meat mallet to 1/4 inch thickness, coat lightly with flour. Cook chicken in lightly greased large skillet over medium to medium-high heat until browned and cooked, 3 to 5 minutes. Remove chicken from skillet.


Melt margarine in skillet, stir in 2 tablespoons flour and cook over medium heat 1 to 2 minutes. Whisk in chicken broth, wine, and lemon juice, heat to boiling. Reduce heat and simmer, uncovered, until thickened to a medium consistency, about 15 minutes. Add chicken, parsley and capers, simmer until chicken is hot, 2 to 3 minutes. Serve over pasta.

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