Prep 15 mins
Cook 30 mins
I'm not sure where I got this recipe, but it is my favorite version of chicken piccata and is lower in fat than some traditional versions.
- 6 boneless skinless chicken breast halves
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon white pepper
- 1 dash salt
- 2 teaspoons olive oil
- 1⁄2 cup chicken broth
- 1 medium onion, sliced, separated into rings
- 1 cup sliced fresh mushrooms
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup capers, drained
- 1⁄4 cup fresh lemon juice
- Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/2 inch larger in diameter; remove plastic wrap. Repeat with remaining chicken breast halves.
- In small bag, combine flour, pepper and salt; shake until well mixed. Place 1 chicken breast half in bag; shake to coat completely with flour mixture. Repeat with remaining chicken breast halves. Set aside.
- Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat until hot. Cook 3 chicken breast halves until browned on both sides and no longer pink. Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and 3 chicken breast halves. Remove from skillet; keep warm.
- Add broth to same skillet; bring to a boil. Add onion and mushrooms; cook 5 to 8 minutes or until liquid evaporates, stirring occasiionally.
- Add parsley, capers, lemon juice and chicken breast halves; cook until thoroughly heated.