Chicken piccata with nicoise olives from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • mharriman on December 20, 2017

    We liked the kalamata olives and lemon juice sauce. I made several changes to this recipe. I cut the butter in half and the breasts and sauce still tasted good. Used chicken cutlets and pounded them as directed. I did not, however, sauté each one individually (???!) as directed; cooked all pieces at once in a large nonstick skillet for about 4-5 minutes. Took more than two minutes stated to cook through. Served with pasta and portobello mushrooms as a side.

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