Chicken PiccataSubmitted by: BETHV61
IntroductionFrom the Food Network and Sara Moulton. I changed it a bit. From the Food Network and Sara Moulton. I changed it a bit.
6 boneless skinless chicken breast about 4 oz each
1/2 cup white whole wheat flour
1 1/2 tsp kosher salt
1/2 tsp black ground pepper
3 tbsp extra light olive oil
1 1/2 cups reduced sodium chicken stock
2 tbsp lemon juice
2 tbsp. unsalted butter
Mix the flour with the salt and pepper ina shallow pie plate. Heat half of the olive oil in a skillet over medium high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter. Serve on warmed plates with a spoonful of the skillet sauce. Top with lemon slices and parsley if desired.
Serving Size: 6 4 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHV61.