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Piccata Chicken |
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Serves: 4 Print this RecipePrep Time: 30 minutes - Yield: 4 servings 4 boneless skinless chicken breast halves 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon white peppers 2 tablespoons oil 1/2 cup chicken broth 2 teaspoons Worcestershire sauce 1/4 teaspoon dried marjoram leaves 2 tablespoons fresh lemon juice 1/4 cup chopped fresh parsley 1. 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 pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. 2. In shallow bowl, combine flour, salt and pepper. Coat chicken breast halves with flour mixture. 3. 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. 4. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes. Stir in lemon juice and parsley. Serve over chicken. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 230 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 320 mg 13% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 28 g * Vitamin A: 4% * Vitamin C: 10% * Calcium: 2% * Iron: 8% * Dietary Exchanges: 1/2 Starch, 4 Very Lean Meat, 1 Fat or 1/2 Carbohydrate, 4 Very Lean Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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