Chicken Piccata

Page: https://cooking.nytimes.com/recipes/1019883-chicken-piccata

| Course Type: Main Courses

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We really enjoyed this dish! I have always used white wine to deglaze the pan but didn't miss it here. I did add a little thinly sliced garlic but otherwise followed the recipe closely. Be sure to slice the lemons thinly and allow them to caramelize (gets rid of any bitterness in the pith).
Served with asparagus and pasta.

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