Wednesday, January 25, 2012

Entree: Chicken Piccata

I tried this recipe from a local supermarket recipe book. It was a hit, so it became one of our meals. It isn't very hard to make, so can be done on a limited time night.
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 lb.), pounded FLAT
3 Tbsp butter, divided
1/2 cup chicken broth
4 thin slices lemon


  1. In a shallow bowl, combine flour, salt, pepper. Dip chicken in flour mixture, coating well.
  2. In 12” skillet, melt 2 tablespoons of butter over medium heat and cok chicken in two batches until chicken is thoroughly cooked, turning once. Remove chicken to serving platter and keep warm.
  3. In same skillet, add broth and lemon slices. Bring to a boil over high heat, scraping up brown bits from bottom of pan. Stir in remaining 1 tablespoon of butter until melted. Pour sauce over chicken and garnish with parsley, if desired.

Other Details:

  • Preparation Time: 10 minutes
  • Cook time: 18 minutes
  • Serves 4.

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