Quick Chicken Piccata

By molpel

Ingredients

• 1 lb thin-sliced Chicken
• 1 Tbl Flour
• 1/2 tsp Salt
• 1/4 tsp Hot Paprika
• 2 Tbl Olive Oil
• 1 lg Lemon (1/2 thinly sliced, 1/2 juiced)
• 2 Tbl Butter
• 1 medium Shallot, chopped
• 1/3 C White Wine or Dry Vermouth
• 1/3 C Chicken Broth

Details

Servings 4

Preparation

Step 1

In a small bowl, mix flour, salt and paprika. Sprinkle half of seasoned flour over chicken, turn pieces over and dust with remaining 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, 1-2 minutes each side; remove to a platter.

Melt 1 Tbl 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 wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken.

Garnish and serve