Chicken Piccata II

Serves: 4
Total Calories: 87


1 pound boneless chicken breast, thinly sliced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
Butter Buds Mix equivalent to 6 tablespoons butter
3 tablespoons lemon juice
1/2 cup white wine
2 tablespoons chopped fresh parsley


Coat chicken with flour and pan-fry quickly in large nonstick skillet, turning once. Season with salt and pepper. Combine Butter Buds, lemon juice, and white wine, and add to skillet. Tilt skillet to distribute liquid evenly. Add a small amount of water, if necessary, to prevent juices from becoming too thick. Cover and simmer 20 minutes. Uncover and sprinkle with chopped parsley during the last minute of cooking time.

Fun Fact: Chicken should be kept in the coldest part of the refrigerator, sealed as it comes from the market, and used within 2 or 3 days of purchase. When freezing chicken, it is important to wrap it tightly with the wrap close to the skin, and in this way, no ice crystals will form, and it will maintain top quality for up to a year.

Nutritional Facts:

Serves: 4
Total Calories: 87
Calories from Fat: 12

This Chicken Piccata II recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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