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Chicken Piccata II

Reviewed: Jun. 27, 2011
I used this recipe and the reviews and some of my own ideas to make a "wow!" dinner. I pounded the chicken breasts to 1/4" thickness. I used m2 eggs, 1 cup of flour, add italian seasoning, garlic salt and lemon pepper for the breading. I used butter and olive oil to fry them over med high heat till browned and crisp, then put them in a 350 oven to keep warm. Made a gravy base using 1/4 cup flour and 1/2 cup chardonnay. Combined 4 teasp chicken bouillion & 1 cup boiling water. Poured 1/2 bouillion water in skillet with drippings. Slowly added 1/2 of the wine/flour to a runny thickness. Added four tablespoons of snipped green onions & 1/2 cup fresh mushrooms. Poured in the rest of the wine/flour and the bouillion water and thicken to taste. Added the chicken and spoon gravy over it. Sprinkled with lemon pepper and served immediately. Good with peas and angel hair pasta. This was to die for good!
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