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Piccata Chicken

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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A quick rummage through your cupboard and fridge will likely turn up all you need to create this surprisingly sophisticated chicken dish.
By Betty Crocker Kitchens
Updated Sep 1, 2010
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Ingredients

  • 4 boneless skinless chicken breasts
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup Progresso™ chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon dried marjoram leaves
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
Make With
Gold Medal Flour

Steps

  • 1
    Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.
  • 2
    In shallow bowl, mix flour, salt and pepper. Coat chicken breasts with flour mixture. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until golden brown on outside and no longer pink in center.
  • 3
    Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire sauce and marjoram to skillet; cook and stir 1 to 2 minutes or until hot. Stir in lemon juice and parsley. Serve over chicken.

Tips from the Betty Crocker Kitchens

  • tip 1
    Often paired with veal, piccata-style lemon-pepper sauce has a bright fresh flavor that works well with chicken, too. Stirring the parsley into the sauce just before serving keeps the herb's color and taste vibrant.
  • tip 2
    Marjoram tastes a little like oregano. If you don't have it, you can substitute dried oregano, thyme or sage leaves.

Nutrition

240 Calories, 11g Total Fat, 28g Protein, 7g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
370mg
16%
Potassium
300mg
9%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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