Creamy Chicken Piccata
- 1/4 cup Gold Medal(R) all-purpose flour
- 4 boneless skinless chicken breasts
- 1 can (18 oz) ProgressoTM Recipe StartersTM creamy roasted garlic with chicken stock cooking sauce
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons dried parsley
- 2 tablespoons capers, if desired
- Hot cooked pasta or rice, if desired
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
- In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
- Pour sauce mixture over chicken; sprinkle with parsley and capers. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165u0b0F). Serve with pasta.
gold medaluae allpurpose, chicken breasts, starters, lemon juice, parsley, capers, pasta
Taken from www.myrecipes.com/recipe/creamy-chicken-piccata (may not work)