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Photo: Charles Schiller; Styling: Lynn Miller Photo by: Photo: Charles Schiller; Styling: Lynn Miller

Chicken Piccata

All You DECEMBER 2007

  • Yield: 4 servings
  • Cook time:20 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$.91

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

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.

Nutritional Information

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

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