Serves: 4
Total Calories: 308
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 Piccata Chicken recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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