Recipe by Melanie Greer
"Lemony chicken that is sure to please!"
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all-purpose flour, or more if needed
skinless, boneless chicken breast halves
salt to taste
unsalted butter, softened
lemon, cut into wedges
Excellent flavor, my family is Italian(calabrese) and we eat TONS of Italian food. Had this dish many times in resturants and my family said this was even better than the resturants. I really only did a couple things different. My chicken breasts are ussually big so I split them and beat them for tenderness. I seasoned the flour with salt, pepper and garlic instead of the chicken. Doubled the wine and lemon(since I had more chicken and we love sauce). At the end I thought the sauce was a little thin so I thickened it up with a teaspoon or so of cornstarch just so that it was a little bit thicker. Great recipe though, thanks Mel!
Nothing super special about this one....it is essentially chicken picatta. Good for a weekday entree imo.
Omitted the butter, and did not change anything else.
Was pleasnatly surprised at how good the taste was.
So very very good! I did change some things....I didn't have white wine or capers. As I was too lazy to go shopping, I added onions, a little jalapeño, and a dab of honey to the butter lemon sauce and puréed it a bit. I also used some of the lemon zest. Served it over rice with some steamed broccoli. Absolutely delicious! Will be making this again.
I used butter flavored olive oil & did not add the extra butter. I also left out the capers. My whole family really liked it. Very lemony. If I make it again, I may add some cream and corn starch to thicken the sauce.
We loved it. I doubled the sauce (wine/lemon) because we enjoy putting it on side dish as well.
My entire family loves this chicken. I have it with very light sauce over fresh spinach, as a salad, and my kids have it with pasta; we all love it.
This was delicious! Both my husband & 5yr old cleaned their plate. The only change I made is I omitted the capers (don't like). And next time I will cut back on the butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 265
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