Piccata Chicken

A quick rummage through your cupboard and fridge will likely turn up all you need to create this surprisingly sophisticated chicken dish.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

4
boneless skinless chicken breasts
1/4
cup all-purpose flour
1/4
teaspoon salt
1/4
teaspoon white pepper
2
tablespoons vegetable oil
1/2
cup chicken broth
2
teaspoons Worcestershire sauce
1/4
teaspoon dried marjoram leaves
2
tablespoons fresh lemon juice
1/4
cup chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place 1 chicken breast 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 breasts.
  • 2 In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.
  • 3 Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.
  • 1 Place 1 chicken breast 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 breasts.
  • 2 In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.
  • 3 Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.

EXPERT TIPS

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Expert Tips

Often paired with veal, piccata-style lemon-pepper sauce has a bright fresh flavor that works well with chicken, too. Stirring the parsley into the sauce just before serving keeps the herb's color and taste vibrant.

Marjoram tastes a little like oregano. If you don't have it, you can substitute dried oregano, thyme or sage leaves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
370mg
370%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
2%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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