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Ingredients
| chicken breasts: 0.5 lb |
| all-purpose flour (unsifted): 3 Tbl |
| salt (to taste) |
| white pepper (to taste) |
| salted butter: 3 Tbl |
| vegetable oil: 2 tsp |
| white wine: 1/3 cup |
| lemon juice: 1 1/2 Tbl |
| parsley (chopped): 2 tsp (fresh) |
Chicken Breasts Piccata
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.
- On wax paper, combine flour, salt and pepper.
- Dip cutlets into flour mixture, shaking off excess.
- In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
- Add cutlets and brown lightly on each side. Place cutlets on serving plate; keep in a warm place.
- Stir the wine, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened.
- Remove from heat, swirl in remaining butter until melted. Pour over cutlets and serve.