Herbed Chicken Piccata
This quick, light yet succulent herbed chicken piccata is an ideal week-night meal. Serve it with steamed rice or bread.
Ingredients
2 | tablespoons |
bread crumbs
|
|
1 | teaspoon |
basil
dried |
* |
1 | teaspoon |
lemon zest
grated |
|
⅛ | teaspoon |
black pepper
|
* |
2 | cloves |
garlic
minced |
|
4 |
chicken breast halves, boneless, skinless
|
||
nonstick cooking spray
|
* | ||
1 | teaspoon |
margarine
|
|
8 | slices |
lemon
thinly sliced |
* |
¼ | cup |
chicken broth, low salt
|
|
2 | tablespoons |
parsley leaves
fresh, chopped |
|
2 | tablespoons |
lemon juice
|
Directions
Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using meat mallet or rolling pin.
Lightly coat both sides of the chicken with cooking spray, dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm.
Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice, cook.
Nutrition Facts
Serving Size 120g (4.2 oz)
lynn in ma
In keeping with "traditional" piccata, I also add 2 Tbs. drained capers at the ending of cooking.
over 11 years ago