PARMESAN CHICKEN PICATTA
Yield: 6 servings
6 Boneless, skinless chicken 3 tb Olive or vegetable oil
-breast (about 1 3/4 lbs.) 1/3 c Dry white wine or chicken
1/4 c Grated Parmesan cheese -broth
2 tb Dry bread crumbs 6 Lemon wedges
Rinse chicken pieces with water; do not dry. Coat chicken with combined
Parmesan cheese and bread crumbs.
Heat oil in 10-inch skillet over medium-high heat. Brown chicken 5 minutes
on each side or until lightly browned and tender. Remove chicken to
platter; keep warm.
Reduce heat to medium. Add wine to skillet; stir to loosen drippings.
Remove from heat. Serve over chicken with lemon wedges.
Prep: 8 Minutes Cooking Time: 12 minutes Makes 6 servings.
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