SOCIAL MEDIA

10 September 2009

Quick Chicken Piccata

I've had this recipe for quite awhile, so the original source is unknown.  Too bad, because I'd like to thank them!

Quick Chicken Piccata

1 pound thin sliced boneless, skinless chicken breasts
1 tbsp flour
1/2 tsp salt
1/4 tsp paprika
2 tbsp olive oil
1 large lemon, half sliced thinly, half juiced
2 tbsp butter
1 medium shallot, chopped
1/3 cup dry white wine
1/3 cup chicken broth

In a small bowl, mix flour, salt, and paprika.  Dredge chicken through mixture, coating both sides. 
In a large skillet, heat oil over high heat.
Add lemon sliced and cook 1 minute on each side.  Remove and set aside.  Add chicken to pan in a single layer and cook until golden brown and juices run clear, 1-2 minutes on each side.  Remove and set aside.  Reduce heat to medium, melt 1 tbsp butter in same skillet.  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 browned bits from the pan.  Boil until reduced by half, about 1 minutes.  Stir in lemon juice and remaining butter.  Strain sauce over chicken.  Top with sauted lemon slices.