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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Piccata Chicken Recipe

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This recipe for Piccata Chicken is from Momma Bear's Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp white pepper
2 Tbsp canola oil
1/2 cup chicken broth
2 tsp worcestershire sauce
1/4 tsp dried marjoram leaves
2 Tbsp fresh lemon juice
1/4 cup chopped fresh parsley
Directions:
Directions:
Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken to 1/4-inch thickness; remove wrap. Repeat with remaining chicken breasts.
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. 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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