Chicken sauté with lemon, capers, and bread crumbs from Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank Stitt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbruijn on May 18, 2024

    1. The photo used in the recipe book is a chicken leg with a bone in it. The recipe calls for boneless chicken breast. 2. 1 Tb oil and 1 Tb butter WILL NOT cook 4 large breaded boneless skinless chicken breasts. Neither would they cook after 7 minutes in a pan. Hilarious that after it states to “drain the fat” before making the sauce. I literally had to add oil while it was cooking or else it would have been a black char mess with raw egg breaded sides. 3. After the sauce was cooked it said to taste and adjust the seasonings. Well, considering you never told us to put any in, we would have to add all the seasonings. You know, for the most reknown chef in Alabama to make a beautiful cookbook, you’d think they’d test and proof these recipes. I’ve had issues with almost every one. That said, this was a yummy take on piccata.

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