Chicken Piccata

Photo: Charles Schiller; Styling: Lynn Miller

Yield: 4 servings
Cost per Serving: $.91
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 368
  • Fat: 19g
  • Saturated fat: 7g
  • Protein: 41g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 123mg
  • Sodium: 418mg

Ingredients

  • 2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/4 cup lemon juice
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup chopped fresh parsley

Preparation

  1. Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.

    Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.

    Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.

    Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Piccata Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy