Chicken Piccata: Difference between revisions
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New page: {{RecipeSummary |PrepTime=10 min |CookTime=10 min |Yield=4 servings |Rating=Very good |Source=Cooking Light }} === Ingredients === * 1 T olive oil * 4 (6 oz) skinless, boneless chicken bre... |
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Serve over rice or pasta. | Serve over rice or pasta. | ||
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[[Category:Chicken]] | [[Category:Chicken]] | ||
[[Category:Very Good]] | |||
Latest revision as of 18:22, 29 September 2009
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 10 min |
| Source | Cooking Light |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1 T olive oil
- 4 (6 oz) skinless, boneless chicken breasts (or use chicken tenders)
- 1/2 t salt
- 1/4 t pepper
- 1/3 c chicken broth
- 2 T dry white wine
- 1 1/2 T fresh lemon juice
- 1/4 c chopped fresh parsley
- 1 T capers, drained
Preparation
Heat oil in a nonstick skillet over medium heat. Pound chicken to 1/2" and sprinkle with salt and pepper. Cook 4 minutes on each side or until done. Remove from pan and keep warm. Add liquids to pan; reduce heat and simmer 1 minutes. Stir in parsley and capers. Spoon sauce over chicken.
Serve over rice or pasta.
