Chicken Piccata
Main Dish • Chicken, Skillet, Stovetop
Serving size: 4
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Ingredients
- 4 (4 ounce) boneless skinless chicken breast halves
- 2 tablespoons all purpose flour
- 1 teaspoon paprika
- 1/8 teaspoon ground red pepper
- 1/4 teaspoon each garlic powder, onion powder, salt and pepper
- Vegetable cooking spray
- 2 tablespoons dry white wine (chardonnay)
- 2 tablespoons lemon juice
- 4 tablespoons chicken broth
- 2 teaspoons margarine
- ½ teaspoon Superior Touch Better than bouillon Chicken Base
- Lemon wedges (optional)
- HALF RECIPE makes 2 servings
- 2 boneless skinless chicken breast halves
- 1 tablespoon all purpose flour
- 1/2 teaspoon paprika
- pinch cayenne pepper
- 1/8 teaspoon each garlic powder, onion powder, salt and pepper
- vegetable cooking spray
- 1 tablespoon dry white wine (Chardonnay) Vendange is a good brand.
- 1 tablespoon lemon juice
- 2 tablespoons chicken broth
- 1 tabelspoon margarine
- 1/4 teaspoon superior touch better than bouillon chicken base
- Lemon wedges (optional)
Directions
- Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to ¼ inch thickness, using a meat mallet or rolling pin. Combine flour, paprika, and pepper in a shallow bowl; dredge chicken in flour mixture.
- Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add chicken, and cook 3 minutes on each side or until done. Remove to a serving platter and keep warm.
- Add wine, deglaze the pan for a couple of minutes, then add lemon juice, margarine, and bouillon granules to skillet. Cook, stirring constantly, 1 minute or until margarine melts. To serve, drizzle wine mixture over chicken, and sprinkle with chopped parsley. Garnish with lemon wedges, if desired.
