Lemony Chicken Piccata

Contributed by Monica Sharp.

Ingredients –

– 4 boneless, skinless chicken breast halves (1 to 1-1/4 lbs.)
– 1/2 c. flour
– 1/2 t. salt
– 1/4. t. pepper
– 1/4 t. garlic powder
– 1 T. vegetable oil
– 1 lemon
– 1 T. margarine
– 1/2 t. honey

If the chicken is frozen, cook it into the microwave, uncovered on High for 2 minutes and 30 seconds or until defrosted. Meanwhile, mix the flour, salt. Pepper and garlic powder in a shallow dish. Set aside.

Heat the oil in a 12-inch nonstick skillet. over medium heat. Place a sheet of waxed paper over 1 piece of chicken Using a meat mallet or rolling pin, pound it until and even 1/2-inch thin, about 15 whacks. Cut in half lengthwise. Repeat with remaining chicken.

Coat the chicken pieces on both. Sides with the flour mixture, adding them to the skillet as you go. Turn the heat to high. After all of the pieces are added, time and cook for 2 minutes. While the chicken browns, cut the lemon in half Cut 1half into 1/8 inch slices; set aside. Squeeze 2 T. of juice from the other half; set aside. At this point the first piece of chicken added to the pan should be light brown. If so, turn it over. Turn the remaining pieces as they brown.

When the chicken is light brown on both sides, remove it to a serving plait.er. Turn the heat to low and melt the margarine. Remove the skillet from the heat. Stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the chicken. Garnish with the reserved lemon slices and serve at once. Yield: 4 servings.

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