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Chicken Piccata Recipe


8 chicken breast cutlets, pounded very thin (whole breasts butterflied and pounded)
Salt and pepper
Flour, for dredging
4 to 5 tablespoons EVOO Extra Virgin Olive Oil
4 tablespoons butter
2 lemons, 1 thinly sliced and 1 for juicing
4 cloves of garlic, finely chopped
3 tablespoons capers in brine, rinsed and drained
1/4 cup dry vermouth or white wine
1/2 cup chicken stock
1/4 cup flat leaf parsley, finely chopped
Warm bread for mopping
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