Chicken Piccata (Recipe)

Ingredients

8 medium, boneless, skinless chicken breast halves (1 1/2 pounds)

2 tablespoons lemon juice

2 tablespoons water

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil or cooking oil

1 tablespoon butter or margarine

3/4 cup water

1/3 cup dry white whine

1 chicken-flavored bouillon cube or 1 teaspoon instant chicken bouillon granules

4 teaspoons all-purpose flour

1 lemon

Parsley

1 pound fettuccine, cooked and drained and kept warm

Steps

1. Rinse the chicken and pat dry with paper towels.

2. Place the chicken breast halves, 1 piece at a time, between layers of heavy plastic wrap.  Using the flat side of a meat mallet, pound to about 1/8-inch thickness.  Remove the plastic wrap and place the chicken in a heavy plastic bag set in a deep bowl.

3. In a small bowl, combine the 2 tablespoons lemon juice and the 2 tablespoons water; pour over the chicken in the bag.  Close the bag and marinate at room temperature for 30 minutes.  Remove the chicken pieces and discard the marinade.

4. In a shallow dish, stir together the 1/2 cup flour, the salt and pepper.  Dip the chicken in the flour mixture to coat.

5. In a 12-inch skillet, heat the oil and butter or margarine over medium heat.  Cook the chicken, half at a time, for 6 to 8 minutes or until lightly browned and no pink remains, turning once.  Transfer the chicken to a warm serving platter.  Cover to keep warm.

6. In a small bowl, stir together the 3/4 cup water, the white wine, bouillon cube or granules and the 4 teaspoons flour.  Stir the mixture into the drippings in the skillet, scraping to loosen any browned bits.  Cook and stir until the mixture is thickened and bubbly.  Cook and stir for 1 minute more.

7. Squeeze the juice of half of the lemon (about 4 teaspoons) into the sauce in the skillet.  Heat through.  Pour sauce over the chicken.

8. Thinly slice the remaining lemon half and garnish the serving platter with the lemon slices and parsley.  Serve with the hot cooked fettuccine.

Tips:

If you want to debone and skin the chicken breasts yourself, buy 3 pounds of chicken breasts.

Because chicken is already tender, flatten it with the flat side of a meat mallet, not the ridged side which is designed for tenderizing.

If desired, serve the chicken with spinach noodles or vermicelli instead of fettuccine.

From : America's Best-Loved Community Recipes