November 27, 2007 Chicken Piccata

Easy Tastebud Delights

11.27 Edition (November 27, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday to you. I got some good deals on boneless, skinless chicken breasts so I've been searching out recipes. This one grabbed my attention. Enjoy!

Chicken Piccata

4 boneless skinless chicken breasts, split lengthwise
1/4 cup flour
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
2 tbsp. vegetable oil
1/2 cup chicken broth
2 tsp. worchestershire sauce
1/4 tsp. dried oregano
2 tbsp. fresh lemon juice
1/4 cup chopped fresh parsley

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling with a rolling pin, (Rachael Ray bangs it with the bottom of a frying pan), until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

In shallow bowl, combine flour, salt and pepper. Coat chicken breast halves with flour mixture.

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown, fork-tender and juices run clear.

Remove chicken from skillet; cover to keep warm. Add broth to pan and scrape yummies then mix in worcestershire sauce and oregano to skillet; cook and stir 1 to 2 minutes. Stir in lemon juice and parsley. Serve over chicken.

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