Herbed Chicken Picatta
2 tbsp dry bread crumbs
1 tsp dried basil
1 tsp grated lemon rind
1/8 tsp pepper
2 cloves garlic — minced
16 oz boned and skinned chicken breast halves
Cooking spray
1 tsp margarine
8 slices lemon — (thin slices)
1/4 c low-salt chicken broth
2 tbsp fresh parsley — chopped
2 tbsp lemon juice
Combine first 5 ingredients in a shallow dish; set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done.
Remove chicken from skillet. Set aside; keep warm.
Add lemon slices to skillet; saute 30 seconds.
Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
Makes 4 servings.
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