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Chicken Piccato
Ingredients:
4 boneless and skinless chicken breasts
1/4 c. flour
6 Tbs. butter
1/4 c. parsley
3 Tbs. fresh lemon juice
Salt and pepper
Lemon slices and chopped parsley for garnish
4 boneless and skinless chicken breasts
1/4 c. flour
6 Tbs. butter
1/4 c. parsley
3 Tbs. fresh lemon juice
Salt and pepper
Lemon slices and chopped parsley for garnish
Directions:
Pound chicken breasts to 1/4" thickness. Dip chicken, one at a time, into the flour, shaking off any excess. In a large skillet, over medium heat, melt 4 Tbs. butter. Add the chicken to the skillet; saute 1-2 minutes. Turn and saute 1 minute longer or until tender. Remove to a serving platter. Add the remaining butter to the skillet. Heat while scraping up any brown bits from bottom of skillet. Add chopped parsley, lemon juice and salt and pepper to taste. Stir the mixture until well blended; Pour lemon butter over chicken, Serve immediately.
Makes 4 Servings
Prep Time: 40 minutes
Pound chicken breasts to 1/4" thickness. Dip chicken, one at a time, into the flour, shaking off any excess. In a large skillet, over medium heat, melt 4 Tbs. butter. Add the chicken to the skillet; saute 1-2 minutes. Turn and saute 1 minute longer or until tender. Remove to a serving platter. Add the remaining butter to the skillet. Heat while scraping up any brown bits from bottom of skillet. Add chopped parsley, lemon juice and salt and pepper to taste. Stir the mixture until well blended; Pour lemon butter over chicken, Serve immediately.
Makes 4 Servings
Prep Time: 40 minutes
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