Wednesday, May 26, 2010

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!


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

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.

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