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Quick Chicken Piccata

Quick Chicken Piccata

Southern Living SEPTEMBER 2006

  • Yield: Makes 4 servings
  • Cook time:10 Minutes
  • Prep time:20 Minutes

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

Preparation

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.

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Quick Chicken Piccata recipe

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