My Favorite Chicken Piccata

"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."
 
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Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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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>
 
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