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Quick Chicken Piccata

 Quick Chicken Piccata
Laced with lemon and simmered in white wine, this easy stovetop entree couldn’t be more elegant. An added bonus? It fills the house with a wonderful aroma. “Just add a salad, bread and veggies and this makes a great meal for company,” says contributor Cynthia Heil of Martinez, Georgia.
4 ServingsPrep/Total Time: 25 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon lemon juice


  • Flatten chicken to 1/2-in. thickness. In a large resealable plastic
  • bag, combine the flour, salt and pepper. Add chicken, one piece at a
  • time, and shake to coat.
  • In a large skillet, brown chicken over medium heat in butter. Stir in
  • wine. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15
  • minutes or until chicken is no longer pink. Drizzle with lemon
  • juice. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 171 calories, 12 g fat (7 g saturated fat), 46 mg cholesterol, 425 mg sodium, 7 g carbohydrate, trace fiber, 7 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and

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