- 4
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breast halves (1 pound total)
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 tbs margarine or butter
- 1/4 cup chicken broth
- 1/4 cup dry white wine, dry white vermouth, or chicken broth
- 1 tbs finely shredded lemon peel
- 2 tbs lemon juice
- 2 tbs snipped fresh parsley
- For the Vegetables:
- 2 medium carrots, shredded
- 2 medium zucchini, shredded
- 1 clove garlic, minced
Preparation
Step 1
FOR THE CHICKEN:
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.
In a shallow dish stir together the flour, salt, and pepper. Coat each breast with flour mixture; shake off excess.
In a 12-inch skillet melt half of the margarine or butter. Add chicken and cook over medium-high heat for 4-6 minutes, or till tender and no pink remains, turning once. Remove chicken from skillet; keep warm. In the same skillet combine the chicken broth, wine, lemon peel, and lemon juice. Bring to boiling; boil till sauce is reduced to about 1/3 cup. Remove from heat and stir in parsley.
FOR THE VEGETABLE:
In a 10-inch skillet melt the remaining margarine or butter. Add the carrots, zucchini, and garlic and cook for 2-3 minutes, or till carrots are crisp-tender. Transfer vegetables to a serving platter, top with chicken and sauce.