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Make-Ahead Chicken Piccata

  • 5 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

I love Italian food! I hope you enjoy one of our family favorites.


1 cup flour
½ teaspoon salt
½ teaspoon ground black pepper
3 lbs. boneless, skinless chicken breast, cut into 2-inch strips
4 tablespoons olive oil
4 tablespoons butter
5 cloves garlic, minced
2 tablespoons flour
cup Pinot Grigio wine
cup Light and Fat Free College Inn Chicken Broth
4 tablespoons fresh lemon juice
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~A Day Ahead~ In a shallow bowl, combine 1 cup of flour with salt and pepper. Coat the chicken pieces in the flour and set aside. Heat the oil in a large nonstick skillet over medium heat. Brown the chicken on both sides until lightly brown. (You will need to do this in 3 or 4 batches.) Place the cooked chicken in a 12 x 8 x 2-inch baking dish. Cool the skillet off the burner for a few minutes. Return the skillet to medium heat. Melt the butter and add the garlic. Stir constantly for 30 seconds. Add 2 tablespoons of flour to the pan. Stir for 1 minute. Add the wine, broth, and lemon juice; mix well. Pour the sauce over the chicken and stir until all the chicken is coated. Cool, cover, and refrigerate. ~Reheat~ Remove the baking dish from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F. Stir the chicken, cover the dish with foil, and bake for 20 - 25 minutes until heated through. Serves 5. Note: There are some days where we eat this on the same day that I prepare it. In that case, you still need to bake the chicken covered at 400 degrees F for 18 - 20 minutes as the chicken is not thoroughly cooked in the skillet.

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