Chicken Piccata

One of our all-time favorites is Chicken Piccata. I make it often, usually when I can't think of what else to make. My Miss Picky loves it and even made it herself a few years back for a class assignment. You can read about that here on this post. That was the beginning of High School, now she's applying to colleges. That went fast. But she still loves that Piccata, even when it isn't for a grade. On the side was zucchini spaghetti!  Julienne zucchini with sauce and Parmesan and garlic. Lots of garlic.

Woodie's World Famous Chicken Piccata
posted by Woodie many times at the Cooking Forum
Printable Recipe

4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)
salt and pepper
flour (enough for coating)
3 tablespoons butter
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine

Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.

Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

Joining 

Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

 and

Suzy's Kitchen Bouquet for Flashback Fridays

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