ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Chicken Piccata

Prep time 20 mins
Cook time 10 mins
Yield Makes 4 servings

Ingredients

  • 1 pound PILGRIM'S PRIDE Chicken Breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • 1 (12-oz.) package cooked noodles

How to Make It

  1. Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.

  2. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.

  3. Cook half of chicken in 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 Tbsp. olive oil.

  4. Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.