Quick Chicken Piccata

Quick Chicken Piccata
Quick Chicken Piccata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound thin sliced skinless, boneless chicken breast

  • 1

    tablespoon flour

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon hot paprika

  • 2

    tablespoons olive oil

  • 1

    large lemon-half thinly sliced, half juiced

  • 2

    tablespoons butter

  • 1

    medium shallot, chopped

  • 1/3

    cup white wine or dry vermouth

  • 1/3

    cup chicken broth

Directions

Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops. Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter. • Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: