Total Steps
2
Ingredients
10
Tools Needed
5
Ingredients
- cup Chopped fresh parsley
- 2 tablespoons Fresh lemon juice
- teaspoon Dried marjoram leaves
- 2 teaspoons Worcestershire sauce
- cup Chicken broth
- 2 tablespoons Oil
- teaspoon White pepper
- teaspoon Salt
- cup All-purpose flour
- 4 halves Boneless skinless chicken breast
Instructions
1
Step 1
3 to 5 minutes
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with the flat side of a meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In a shallow bowl, combine flour, salt, and pepper. Coat chicken breast halves with the flour mixture. Heat oil in a 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 cooked through.
2
Step 2
1 to 2 minutes
Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce, and marjoram to the skillet; cook and stir 1 to 2 minutes. Stir in lemon juice and parsley. Serve over chicken.
Tools & Equipment
Plastic wrap or waxed paper
Meat mallet
Rolling pin
Shallow bowl
Skillet