Recipe: Chicken Piccata (using boneless chicken breasts)

CHICKEN PICCATA

"This simple, classic Italian specialty is great for a quick family supper or a special dinner for four."

4 boneless, skinless chicken breast halves
1/4 cup flour
1 1/2 teaspoons Italian seasoning
2 tablespoons olive oil
1 cup chicken broth
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons lemon juice
Chopped fresh parsley (for garnish)

Rinse chicken and pat dry. On sheet of waxed paper, combine flour and Italian seasoning. Coat chicken in flour mixture; set aside remaining flour.

Heat oil in medium skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes per side, until browned and juices run clear. Remove from skillet and hold in warm oven.

Stir chicken broth into skillet; bring to a boil over medium-high heat. Stir in garlic and salt.

In small bowl, whisk together lemon juice and remaining seasoned flour. Stir into chicken broth; cook for 2 to 3 minutes or until thickened.

Spoon sauce over chicken and garnish with parsley.

Makes 4 servings
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996