Chicken Piccata with Vegetables

By sexyswamprat

Ingredients
  • For the Chicken:

  • 4 boneless, skinless chicken breast halves (1 pound total)

  • 1/4 cup all-purpose flour

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 3 tablespoons margarine or butter

  • 1/4 cup chicken broth

  • 1/4 cup dry white wine, dry white vermouth, or chicken broth

  • 1 tablespoon finely shredded lemon peel

  • 2 tablespoons lemon juice

  • 2 tablespoons snipped fresh parsley

  • For the Vegetables:

  • 2 medium carrots, shredded

  • 2 medium zucchini, shredded

  • 1 clove garlic, minced

  • Other necessary items:

  • Chicken Broth

Directions
  1. FOR THE CHICKEN:

  2. Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.

  3. In a shallow dish stir together the flour, salt, and pepper. Coat each breast with flour mixture; shake off excess.

  4. In a 12-inch skillet melt half of the margarine or butter. Add chicken and cook over medium-high heat for 4-6 minutes, or till tender and no pink remains, turning once. Remove chicken from skillet; keep warm. In the same skillet combine the chicken broth, wine, lemon peel, and lemon juice. Bring to boiling; boil till sauce is reduced to about 1/3 cup. Remove from heat and stir in parsley.

  5. FOR THE VEGETABLE:

  6. In a 10-inch skillet melt the remaining margarine or butter. Add the carrots, zucchini, and garlic and cook for 2-3 minutes, or till carrots are crisp-tender. Transfer vegetables to a serving platter, top with chicken and sauce.


Nutritional Facts

Servings
1
per Serving
Yield
Makes 4 servings
Calories
410
Fat. Total
12g
Fiber
3g
Carbohydrates
Total
14g
Sodium
256mg
% Cal. from Fat
26%
Cholesterol
160mg
Protein
57g

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