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Rachael Ray's Parmigiano-Reggiano Crusted Chicken Piccata

Rachael Ray's Parmigiano-Reggiano Crusted Chicken Piccata

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Recipe by
Food.com Food.com

Ingredients

  • 14 cup flour
  • 2 eggs
  • 1 14 cups parmigiano-reggiano cheese (grated)
  • 4 chicken breasts (boneless and skinless, pounded 1/4 inch thick)
  • 1 pinch salt
  • 12 lb angel hair pasta
  • 3 tbsps extra virgin olive oil
  • 2 lemons (one sliced and juice of 1)
  • 2 garlic cloves (finely chopped)
  • 14 cup capers (drained and patted dry)
  • 12 cup dry white wine
  • 14 cup flat leaf parsley (chopped)
  • 12 cup chicken broth
  • 2 tbsps butter (chilled and cut into small pieces)
  • 5 ozs baby spinach
  • pepper (to taste)
Prep Time
15 min
Total Time
50 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 670 Calories from Fat 270
% Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 1060mg 44%
Potassium 780mg 22%
Total Carbohydrate 59g 20%
Dietary Fiber 6g 24%
Sugars 3g
Protein 41g
Vitamin A 70%
Vitamin C 90%
Calcium 45%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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