Quick Chicken Piccata

Prep: 20 min., Cook: 10 min.

Yield: Makes 4 servings

Ingredients

• 1  pound  chicken breasts
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1/2  cup  Italian-seasoned breadcrumbs
• 2  tablespoons  olive oil
• 1/4  cup  chicken broth
• 3  tablespoons  lemon juice
• 2  tablespoons  butter
• 2  tablespoons  chopped fresh parsley
• 1  (12-ounce) package cooked noodles

Preparation

1. Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.

2. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.

3. Cook half of chicken in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 tablespoon olive oil.

4. Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.