Chicken Piccata Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 12-ounce chicken breasts, split, skinned, and boned | ||
| All purpose flour | 3 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Lemon peel | 1/4 Teaspoon, grated | |
| Ground pepper | 1 Dash | |
| Snipped parsley | 2 Tablespoon | |
| Lemon wedges | ||
Directions
Place pieces of chicken breast between two pieces of clear plastic wrap.
Pound from center out to form cutlets not quite 1/4 inch thick.
Coat cutlets with flour.
Preheat Meal Browner browning dish at HIGH for 5 minutes; add butter and olive oil.
Place chicken cutlets in browning dish and cook, uncovered, at HIGH for 2 minutes.
Turn chicken and cook at HIGH 1 minute more.
Remove chicken to platter and keep warm.
In browning dish combine chicken broth, lemon juice, salt, lemon peel, and pepper.
Copk, uncovered, at HIGH for 1 minute.
Spoon over chicken.
Sprinkle with parsley.
Pound from center out to form cutlets not quite 1/4 inch thick.
Coat cutlets with flour.
Preheat Meal Browner browning dish at HIGH for 5 minutes; add butter and olive oil.
Place chicken cutlets in browning dish and cook, uncovered, at HIGH for 2 minutes.
Turn chicken and cook at HIGH 1 minute more.
Remove chicken to platter and keep warm.
In browning dish combine chicken broth, lemon juice, salt, lemon peel, and pepper.
Copk, uncovered, at HIGH for 1 minute.
Spoon over chicken.
Sprinkle with parsley.
Chef
