My Favorite Chicken Piccata
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
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
- 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.
- 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.
- 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.
- Add broth to same skillet; bring to a boil. Add onion and mushrooms; cook 5 to 8 minutes or until liquid evaporates, stirring occasiionally.
- Add parsley, capers, lemon juice and chicken breast halves; cook until thoroughly heated.
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>