Lemon Chicken Piccata
2 boneless chicken breasts
Flour
Salt
Pepper
1 lemon, cut into 4 slices, rind removed, plus few slices for garnish
1/2 C white wine
2 tsp Butter (I use Smart Balance since it is nondairy and has less fat)
2 tsp olive oil
1. Flatten chicken breasts between two sheets of plastic wrap until about 1/4 inch thick.
2. Dredge in flour seasoned with a few shakes/ twists of salt/ pepper and shake off the excess.
3. Heat skillet with butter and oil just over medium heat until fats are shimmery.
4. Add chicken to skillet, cooking 4-5 minutes for each side until chicken is golden and cooked through.
5. Add wine to the skillet along with lemons and a bit more flour to thicken the sauce. Stir chicken breasts in the sauce for a few minutes until the sauce reduces.
6. Serve with your vegetable and starch of choice, garnished with a fresh slice of lemon!
Difficulty: Easy-Medium
Hirsh's Rating: 9
Debbie's Rating: 9
One thing I always do to keep the mess contained is put the seasoned flour in a Ziploc and just shake the chicken in there, then throw the bag away.
ReplyDeleteGreat idea! I do that with bread crumbs, but I never thought to do it with flour. I'll try it next time.
ReplyDelete