Chicken Breasts Piccata

1. 1

   Rinse the boneless and skinless chicken breast.

2. 2

   Pat dry and slice into thin cutlets.

3. 3

   On wax paper, combine flour, salt and pepper.

4. 4

   Dip cutlets into flour mixture, shaking off excess.

5. 5

   In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.

6. 6

   Add cutlets and brown lightly on each side.

7. 7

   Place cutlets on serving plate; keep in a warm place.

8. 8

   Stir the wine, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened.

9. 9

   Remove from heat, swirl in remaining butter until melted.

10. 10

    Pour over cutlets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.