Chicken Piccata Sandy Herzog (Gjts45B)
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boned, skinned |
|
| 1 | each |
lemon
juice |
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boned, skinned |
|
| 1 | each |
lemon
juice |
|
| 226.8 | g |
mushrooms
sliced |
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Pound chicken breasts to about ¼ inch thickness.
Dredge in flour, salt and pepper.
Fry quickly in oil. Sauté sliced mushrooms in same pan.
Add juice of one lemon and the white wine.
Boil down to about ½, then add back the chicken and heat until chicken is warm.
