Chicken Piccata
4 chicken breasts, pounded flat
Salt free seasoning to taste
¼ C flour
3 Tbsp butter, divided
2 Tbsp oil
¼ C lemon juice
¾ C chicken broth
¼ C fresh chopped parsley
Season chicken and dredge in flour. Heat 1 Tbsp butter
and 1 Tbsp oil in a skillet, add half the chicken and cook until browned about
3-5 minutes. Turn and cook until browned and cooked through on the other side
for another 3-5 minutes. Remove and place on a plate. Repeat with the other
half of the chicken. When chicken is cooked remove and place on the plate with
the other chicken. Add lemon juice and broth to the skillet and bring to a boil.
Cook at a boil until thickened about 3-5 minutes. Add remaining 1 Tbsp of
butter and parsley. Serve sauce oer the chicken.
No comments:
Post a Comment