Chicken Picata

4 chicken chests (boned and skinned)
½ cup dry white wine (water)
1/3 cup fresh parsley
1 cup chicken broth
4 Tbsp. butter
1/3 cup flour
Juice of ½ lemon
salt & pepper


Flatten chicken slightly and dredge in flour. Melt butter in large skillet and sauté chests until golden brown. Remove chicken and keep warm. Add broth, wine, parsley, and reduce until slightly thickened. Add lemon juice. Add chicken to sauce, and heat through. Serve with pasta or rice, garnish with lemon slices. Goes well with broccoli or green beans as a side dish.

(Marjie)