Chicken Piccata

Name: Chicken Piccata
Ingredients: 2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry; Salt and pepper; 1/4 cup all-purpose flour; 3 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1/4 cup lemon juice; 3/4 cup low-sodium chicken broth; 1/4 cup chopped fresh parsley

8 ingredients

4 steps

Ingredients

2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry
Salt and pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup lemon juice
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh parsley

Directions

1

Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.
2

Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.
3

Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.
4

Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.