Quick Chicken Piccata

• 1 lb. Chicken Breasts
• 1/2 tsp salt
• 1/2 tsp pepper (or use Natures Seasoning instead of salt and pepper
• 1/2 c. Italian-seasoned breadcrumbs
• 2 tbsp olive oil
• 1/4 c chicken broth
• 3 tbsp. fresh lemon juice
• 2 tbsp butter or margarine
• 2 tbsp chopped fresh parsley ( I used some Alessi Dipping spices instead of fresh parsley)
• 1 12 oz. pkg. cooked noodles (wide)

1. Cut chicken in half horizontally. Place between 2 sheets of heavy plastic wrap or instead a freezer bag and use a rolling pin or flat mallet and flatten to 1/4 inch thickness.
2. Sprinkle with salt and pepper or Natures Seasoning and lightly dredge in breadcrumbs.
3. Cook half of chicken in 1 tbsp hot oil for about 2 min on each side until golden brown. Remove and do remaining pcs. Put on serving platter and cover with foil to keep warm.
4. Add broth and lemon juice to pan drippings. Stir to loosen particles on bottom until sauce is slightly thickened. Remove from heat, add butter and parsley, and stir until butter melts. Pour sauce over chicken and/or noodles and serve.

chicken breasts, salt, pepper, italianseasoned breadcrumbs, olive oil, chicken broth, lemon juice, butter, fresh parsley, noodles

Taken from www.epicurious.com/recipes/member/views/quick-chicken-piccata-1225934 (may not work)