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LOCATION: Recipes >> Poultry >> Piccata 09

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Herbed Chicken Piccata
Yield: 4 servings

2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons 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. Yield: 4 servings.

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