Chicken Piccata

Recipe from

Oxmoor House


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


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
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