Chicken Piccata

Recipe from

Oxmoor House

Ingredients

4 whole chicken breasts, split, boned, and skinned
1 tablespoon butter or margarine, melted
2 tablespoons olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine, melted

Preparation

Place each chicken breast half on a sheet of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Lightly brown chicken in 1 tablespoon butter and oil in a large skillet over low heat. Remove chicken to a warmed serving platter, reserving pan drippings in skillet. Add lemon juice, salt, and pepper to skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1 tablespoon melted butter. Spoon sauce over chicken.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

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

Add Note