Quick Chicken Piccata Recipe
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup butter, cubed
- 1/4 cup white wine or chicken broth
- 1 tablespoon lemon juice
- Minced fresh parsley, optional
- 1. In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess.
- 2. In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until chicken is no longer pink. Drizzle with lemon juice. If desired, sprinkle with parsley. Yield: 4 servings.
1 chicken breast half with about 1 tablespoon sauce equals 265 calories, 14 g fat (8 g saturated fat), 93 mg cholesterol, 442 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein.
Reviews for Quick Chicken Piccata
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.