Chicken Piccata

Chicken Piccata
Photo by www.myrecipes.com

Ingredients

  • 4 thin slices lemon
  • ½ cup chicken broth
  • ¼ teaspoon salt
  • 4 boneless, skinless chicken breasts (about 1 lb.), pounded
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons I Can't Believe It's Not Butter! Spread
  • 1/3 cup all-purpose flour

Combine flour, salt and pepper in shallow dish. Dip chicken in flour mixture, coating well. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium heat and cook chicken in two batches until chicken is thoroughly cooked, turning once. Remove chicken to serving ...

View full recipe at My Recipes

Comments

Variations on Chicken Piccata

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    • 2 to 3 Tbs. extra-virgin olive oil; more as needed
    • 3/4 cup lower-salt chicken broth
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    • +5 other ingredients
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    • 1/4 cup lemon juice
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    • sliced lemons and parsley sprigs for garnish
    • 2 T chopped fresh Italian parsley, divided in half
    • 2 T capers, drained
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    • 2 tablespoons lemon juice
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    • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
    • 1/4 c flour
    • 4 T freshly squeezed lemon juice
    • 2 T capers
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    • 1/4 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil, divided
    • 2 teaspoons chopped fresh parsley, divided
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    • 2 teaspoons paprika
    • 1 tablespoon butter
    • 3 tablespoons fresh lemon juice
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    • 2 tablespoons chopped fresh parsley
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    • 3 T Dijon mustard
    • 2 eggs
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    • 1/4 teaspoon black pepper
    • 1 1/2 tablespoons fresh lemon juice
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    • 2 (4-ounce) skinless, boneless chicken breast halves
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