Chicken Piccata

Over at A Little Bit of Everything, I saw this recipe for Chicken Piccata.  Never heard of it, but the ingredients looked good and preparation looked easy!  I did a few tweaks and found the most flavorful, moist and delicious chicken dinner - perfect for a quick, weeknight meal!

Ingredients:

2 lbs. boneless chicken breasts, pound to 1/8 inch thickness (4 breasts)

(I cut each breast into about 4 small pieces )

salt and pepper

seasoned salt and pepper

1/3 cup olive oil

2 tbsps. butter

1 cup chicken broth

1/2 cup dry white wine or white cooking wine

2 medium lemons

parsley

Sprinkle chicken breasts with salt and pepper.

Heat oil and butter in a 12 inch pan over medium high heat.

Brown chicken breasts on both sides, removing pieces as they brown.

Reduce heat to low and stir in broth and wine - scraping bottom of pan to loosen brown bits. 

Return chicken to pan, cover and simmer 15 minutes until fork tender. 

Remove zest from one lemon and cut lemon in half; squeeze to remove juice Thinly slice the other lemon.

Remove chicken breasts from pan and keep warm.

Stir lemon juice and zest into liquid; add slices of lemon. Heat to boiling. Spoon liquid over chicken and sprinkle with parsley.