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Cast-Iron Chicken Piccata
Ingredients
  • 4 (5- to 6-oz.) chicken cutlets
  • ½ cup (2 oz.) all-purpose flour
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg white, lightly beaten
  • 6 tablespoons (3 oz.) salted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 cup reduced-sodium chicken broth
  • ¼ cup fresh lemon juice
  • 2 tablespoons brined capers, drained and rinsed
  • ⅓ cup chopped fresh flat-leaf parsley
  • Hot cooked pasta
Steps
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