Piccata Chicken

Piccata Chicken

A quick rummage through your cupboard and fridge will likely turn up all you need to create this surprisingly sophisticated chicken dish.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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.
Marjoram tastes a little like oregano. If you don't have it, you can substitute dried oregano, thyme or sage leaves.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 370mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 28g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.