Piccata Chicken

Here is Michael and I's favorite new dish: Piccata Chicken and it makes delicious left overs.

(and since I don't know why my pics uploaded backwards, I am not changing it)

The sauce! yummy
Browning the chicken

Piccata Chicken -- prep time 30 minutes --cooking 30 min -- 4 servings

Ingredients:

4 boneless skinless chicken breasts

1/4 cup all purpose flour

1/4 tsp. salt

1/4 tsp. pepper

2 Tblsp. vegetable oil

1/2 cup chicken broth

2 tsp. worcestershire sauce

1/4 tsp. dried marjoram leaves

2 Tblsp. lemon juice

1/4 cup chopped fresh parsley

Okay, so you pound out your chicken between plastic wrap til they are about 1/4 inch thick. In a shallow bowl mix together the flour, salt and pepper. Heat your oil in a 10 inch skillet over medium heat til hot. Coat your chicken on both sides in the flour mixture and cook chicken in the hot oil approx. 3 to 5 minutes. Cook til golden brown and no pink inside.

Remove chicken and cover to keep warm while you make the yummy sauce. Do not clean out pan, you want all the oil and chicken taste. Add broth, worcestershire and marjoram to skillet, cook and stir 1 to 2 minutes, then stir in lemon juice and parsley. Then dish it up and serve the sauce over the chicken.

We eat our piccata with some kind of pasta, so you'll want to start the water boiling before you begin the chicken so they are done about the same time (at least with my stovetop this is how I do it). We also do a side of asparagus or salad.