February 23, 2011

Chicken Piccata



Chicken Piccata

4 boneless skinless chicken breasts
1 egg
2/3 cup Italian seasoned breadcrumbs
4 tbs margarine
1 tbs butter
juice of 1 lemon, lemon halves reserved
3/4 cup chicken broth


Cut chicken into tenders.  Place breadcrumbs in one dish and beaten egg in another.  Dip each chicken breast in egg, then breadcrumbs.


Heat 2 tbs margarine over medium heat.  Cook chicken breasts for 3 - 4 minutes on each side, until cooked through. Add more margarine as needed. Remove and set aside.

Melt butter in same pan.  Add lemon juice and chicken broth.  Bring to a boil, reduce heat and cook for 2 minutes.  Serve sauce over chicken. Garnish with reserved lemon slices.

8 comments:

  1. Simple and delicious. As Italian food should be. I adore chicken piccata. Looks great!

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  2. I do this, but add capers. Always gives it a nice something extra.

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    1. I bought my very first jar of capers just to make chicken piccata. Loved it, loved the capers, used the jar up putting them on salad. Next two jars of capers I bought I did NOT love. First jar was small with a vinegary bite. Next two jars tasted like olives. I truly and completely detest olives. Any suggestions as to how to choose capers?

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  3. Hi, could you please tell me what the pasta is in this picture? Thank you- Lisa

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  4. It's actually just whole wheat fettucine with a little butter and Parmesan cheese. :)

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  5. Made the entire dish....only problem was there was no leftovers! Delicious thx

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  6. Just found your blog through Pinterest and started following it. According to your blog title, looks like I'm going to enjoy it, as I just rediscovered my love for cooking. :) This chicken looks yummy.

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  7. Should there be another persuasive post you can share next time, I’ll be surely waiting for it. french toast recipe

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