Recipe courtesy of TV Guide

Quick Chicken Piccata

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 3 or 4 servings
Save Recipe

Ingredients

1 pound thin sliced skinless, boneless chicken breast

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon hot paprika

2 tablespoons olive oil

1 large lemon-half thinly sliced, half juiced

2 tablespoons butter

1 medium shallot, chopped

1/3 cup white wine or dry vermouth

1/3 cup chicken broth

Directions

  1. Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.
  2. Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
  3. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
  4. Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Quick Chicken Cacciatore

Quickest Roasted Chicken Dinner

Chicken Piccata

Chicken Piccata Pasta Toss

Chicken and Gravy Sandwiches

Roasted Chicken with Orzo

Banana Blossom Salad

Chicken with Shallots