Piccata Chicken
By: Anonymous
Published: Saturday, February 13, 2010 - 2:45am

Ingredients




4 Boneless skinless chicken breast halves
cup All-purpose flour
teaspoon Salt
teaspoon White pepper
2 tablespoons Oil
cup Chicken broth
2 teaspoons Worcestershire sauce
teaspoon Dried marjoram leaves
2 tablespoons Fresh lemon juice
cup Chopped fresh parsley

Preparation

1 Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In shallow bowl, combine flour, salt and pepper. Coat chicken breast halves with flour mixture. Heat oil in 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  2 Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes. Stir in lemon juice and parsley. Serve over chicken. 


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