Chicken Piccata Recipe

Name: Chicken Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. plus 1 Tbsp. flour; 1/2 tsp. paprika; 6 skinned chicken breast halves; 3 Tbsp. margarine or butter; 2 c. cream or half and half; 1/4 c. water; 3 chicken bouillon cubes; 2 Tbsp. lemon juice; 2 Tbsp. cooking sherry; 1/2 c. shredded Swiss cheese; hot cooked rice

Servings: persons

1/3 c. plus 1 Tbsp. flour
1/2 tsp. paprika
6 skinned chicken breast halves
3 Tbsp. margarine or butter
2 c. cream or half and half
1/4 c. water
3 chicken bouillon cubes
2 Tbsp. lemon juice
2 Tbsp. cooking sherry
1/2 c. shredded Swiss cheese
hot cooked rice

1
In plastic bag, combine 1/3 cup flour and paprika.
2
Add chicken a few pieces at a time.
3
Shake to coat.
4
In large skillet over medium heat, brown chicken in margarine; remove from pan. Stir in remaining 1 tablespoon flour.
5
Gradually add cream, water and bouillon; over low heat, cook and stir 5 minutes or until bouillon is dissolved.
6
Stir in lemon juice and sherry; add chicken.
7
Cover; simmer 20 minutes or until chicken is tender. Top with cheese.
8
Serve with rice; garnish with parsley, if desired.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 c. plus 1 Tbsp. flour, 1/2 tsp. paprika, 6 skinned chicken breast halves, 3 Tbsp. margarine or butter, and more.

Yes, Chicken Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Piccata

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