My Favorite Chicken Piccata |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm not sure where I got this recipe, but it is my favorite version of chicken piccata and is lower in fat than some traditional versions. Ingredients:
6 boneless skinless chicken breast halves |
1/3 cup all-purpose flour |
1/2 teaspoon white pepper |
1 dash salt |
2 teaspoons olive oil |
1/2 cup chicken broth |
1 medium onion, sliced, separated into rings |
1 cup sliced fresh mushrooms |
1/4 cup chopped fresh parsley |
1/4 cup capers, drained |
1/4 cup fresh lemon juice |
Directions:
1. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/2 inch larger in diameter; remove plastic wrap. Repeat with remaining chicken breast halves.
2. In small bag, combine flour, pepper and salt; shake until well mixed. Place 1 chicken breast half in bag; shake to coat completely with flour mixture. Repeat with remaining chicken breast halves. Set aside.
3. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat until hot. Cook 3 chicken breast halves until browned on both sides and no longer pink. Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and 3 chicken breast halves. Remove from skillet; keep warm.
4. Add broth to same skillet; bring to a boil. Add onion and mushrooms; cook 5 to 8 minutes or until liquid evaporates, stirring occasiionally.
5. Add parsley, capers, lemon juice and chicken breast halves; cook until thoroughly heated.
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