Chicken Piccata

• 4 boneless and skinless chicken breast halves
• 1 Tbsp. poultry seasoning
• 1 1/2 Tbsp. Mediterranean oil
• 1/4 c. dry white wine
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. chopped fresh parsley

1. Place each chicken breast on a cutting surface and hold firmly with the flat of your hand.
2. Use a sharp knife, held parallel; cut breast into 2 thin slices.
3. Pat dry and rub poultry seasoning into each slice.
4. Preheat a 3-quart saucepan.
5. When the pan is hot to the touch, add the oil and heat.
6. Add chicken and saute over medium-high heat until lightly browned, about 1 minute on each side, making sure it is cooked through.
7. Remove chicken to a platter and keep warm.
8. Deglaze pan by adding wine and lemon juice.
9. Bring to a boil; add parsley.
10. Pour sauce over chicken and serve immediately.

chicken breast halves, poultry seasoning, mediterranean oil, white wine, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252648 (may not work)