Wednesday, April 8, 2015

Chicken Piccata, with Recipe

I found this recipe in All You magazine years ago. I make it a few times a year and it is always a hit! Not to sour from the lemon, just enough. There are nights when I think the guys enjoy it more than I do. Those are probably the extra sour times when I am heavy handed with the lemon juice!
I usually serve this with rice- then we just use the lemon sauce on the rice. 

Chicken Piccata, All you Magazine

2 Boneless skinless chicken breasts (1 1/2 lbs)
Salt and Pepper (I would go easy on the salt if you are using salted butter/salted chicken broth)
1/4 cup Flour
3 Tablespoons of butter
2 Tablespoons of Vegetable Oil
1/4 cup Lemon Juice
3/4 cup chicken broth
1/4 cup fresh parsley (or a sprinkle of dry)

  1. Place chicken between 2 sheets of plastic wrap and pound with a rolling pin until thin. Sprinkle chicken with salt and pepper and dredge in flour
  2. Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 1 chicken breast and cook without moving until browned, about 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.
  3. Add another tablespoon of butter and another tablespoon of oil to skillet and repeat with remaining chicken breast. Add to platter and cover to keep warm.
  4. Add lemon juice and broth to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining tablespoon butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.

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