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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Servings 4

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( 3 ) Ratings

3 Ratings

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4 Stars 33%

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17688156-c521-4c27-a5fd-d4500a7f18e5

ingredients 10
Prep Time 30 min
Total Time 30 min

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

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Directions

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.

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.

Review & Comments

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ajgourmet

report Posted Feb. 3, 2010 10:45 AM

quick & easy weeknight supper - I added a little white wine to sauce at the end - will keep it on file and make again

Kimbee953

report Posted Jan. 5, 2010 8:46 AM

This is an easy, pantry-based chicken recipe that gets raves at the dinner table. It is full on flavor and my 15-month old likes it too. Like it suggests, I use the herbs I have on hand--oregano, thyme and sage instead of the marjoram. It went well with the raosted balasmic new potatoes from the Thanksgiving 2009 book.