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Chicken Piccata Recipe

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INGREDIENTS
路2-4 boneless, skinless chicken breast halves (1 1/2 pound total) 路2 Tbsp grated Parmesan cheese
路1/3 cup flour
路Salt and pepper
路4 Tbsp olive oil
路4 Tbsp butter
路1/2 cup chicken stock
路3 Tbsp lemon juice
路1/4 cup fresh chopped parsley

METHOD
Method 1: Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Method 2: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Method 3: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Method 4: Add the chicken stock and lemon juice to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Yield: Serves 4 person

Lemonade
INGREDIENTS
路3 Lemons
路5 cups of cold water
路1/4-1 cup of sugar
路Ice

METHOD
Method 1: Take and squeeze 3 lemons for 1/2 a cup of lemon Juice. Method 2: Put 5 cups of cold water into the container you are using. Method 3: Add sugar to your water a little at a time. Mix and taste often. Method 4: Put this into your refrigerator for approximately five minutes; Method 5: Mix all your ingredients together while putting in the ice. Method 6: Enjoy!

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