Chicken Picatta

Ingredients

4 boneless, skinless chicken breast halves
1/4 cup flour
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp cooking oil
1/2 cup chicken broth
2 tsp. Worcestershire sauce
1/4 tsp. dried marjoram
2 Tbsp. lemon juice
1/4 cup chopped parsley

Directions

Pound each chicken breast half with the flat side of a meat mallet, until about 1/4 inch thick.

On a plate, or in a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breast halves in the flour mixture.

In a large skillet, heat the oil over medium-high heat. Add the chicken, and cook for 3-5 minutes on each site, until golden brown, and the juices run clear.

Remove the chicken, and cover to keep warm. Add the chicken broth, Worcestershire sauce and marjoram to the skillet. Cook and stir for 1 to 2 minutes. Stir in the lemon juice and parsley, and serve over the chicken

Makes 4 servings.

Submitted By: Tim Sousa

Picatta is usually made with thin slices of veal, but this version substitutes chicken breasts. If you want, you could also use turkey for this recipe.