1/2 tsp. salt
1/2 tsp. pepper
4 boneless skinless chicken breast halves (4 oz. each)
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tbsp. lemon juice
|
|
|
|
| CHICKEN PICCATA | |||
| Yields about 4 servings | |||
| 1/4 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 4 boneless skinless chicken breast halves (4 oz. each) 1/4 cup butter, cubed 1/4 cup white wine or chicken broth 1 tbsp. lemon juice |
|||
| In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter. Stir in wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice. | |||