Chicken Piccata

11 ingredients
8 steps

Ingredients

  • 1/3 c. plus 1 Tbsp. flour
  • 1/2 tsp. paprika
  • 6 skinned chicken breast halves
  • 3 Tbsp. margarine or butter
  • 2 c. cream or half and half
  • 1/4 c. water
  • 3 chicken bouillon cubes
  • 2 Tbsp. lemon juice
  • 2 Tbsp. cooking sherry
  • 1/2 c. shredded Swiss cheese
  • hot cooked rice

Directions

  1. 1
    In plastic bag, combine 1/3 cup flour and paprika.
  2. 2
    Add chicken a few pieces at a time.
  3. 3
    Shake to coat.
  4. 4
    In large skillet over medium heat, brown chicken in margarine; remove from pan. Stir in remaining 1 tablespoon flour.
  5. 5
    Gradually add cream, water and bouillon; over low heat, cook and stir 5 minutes or until bouillon is dissolved.
  6. 6
    Stir in lemon juice and sherry; add chicken.
  7. 7
    Cover; simmer 20 minutes or until chicken is tender. Top with cheese.
  8. 8
    Serve with rice; garnish with parsley, if desired.

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