Jann's Pages

1/2/12

Chicken Picatta


Chicken Picatta

  • 1 POUND (4 PIECES) BONELESS, SKINLESS CHICKEN BREASTS
  • 2 t. SALT
  • 2 t.  PEPPER
  • 1/2 C FLOUR
  • 1/4 C VEGETABLE OIL
  • 3/4 C. REDUCED SODIUM CHICKEN BROTH
  • 3/4 t. CRUSHED ROSEMARY LEAVES
  • 4 T. LEMON JUICE
  • 2 T.  BUTTER OR MARGARINE

  1. Pound chicken between 2 pieces of wax paper.
  2. Add salt, pepper, and flour to zipper type bag. Shake chicken pieces to coat.  Heat oil in pan on medium heat.
  3. Saute the chicken in skillet over medium heat until golden, remove to paper towel covered platter; keep warm.
  4. Add broth and rosemary to  skillet.  Boil to reduce by half.
  5. Stir in lemon juice and butter until butter melts.
  6. Return chicken to skillet, cover, and cook for 10 minutes on low, turning chicken once
  7. Serves 4.  Good over Angel Hair Pasta.

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