| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 3 or 4 servings |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 3 or 4 servings |
Ingredients
- 1 pound thin sliced skinless, boneless chicken breast
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon hot paprika
- 2 tablespoons olive oil
- 1 large lemon-half thinly sliced, half juiced
- 2 tablespoons butter
- 1 medium shallot, chopped
- 1/3 cup white wine or dry vermouth
- 1/3 cup chicken broth
Instructions
- Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.
- Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
- In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
- Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 293 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 99 mg |
| Sodium | 375 mg |
| Serving Size | 1 of 4 servings |
| Calories | 293 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 99 mg |
| Sodium | 375 mg |
Reviews
Quick to make and delicious. Family asked for it again.
A great recipe but I recommend boosting the paprika to at least 3/4 teaspoon for real flavour. I also added a little garlic to the shallot.
I liked it quite a bit. Perhaps a little too much wine flavor as I approximated, but worked really well with brown rice. Used lemon concentrate instead of lemon, turned out fine (just without the looks). High heat with olive oil, electric range, and my cheap skillet met with quite bad smoking results. But even despite that, it worked out very well. Definitely do second the call for making extra sauce as others suggested… in fact making as much as of everything as possible is a good idea!
Yummy! I doubled the liquids to have more sauce and it turned out great! Also, didn’t have a shallot on hand, so I used red onion & garlic. Delicious!!
This is one of my favorite “go-to” recipes. I have been making this for about 10 years now and I can’t believe I never posted a review. I omit the paprika from the flour and substitute dried thyme. I also add 1 minced clove of garlic with the shallot. This makes restaurant quality Chicken Piccata.
I didn’t like the ‘red’ color of the sauce that the paprika lent to it, so I personally would substitute some red pepper flakes, for a kick, to the sauce instead. I always add garlic to everything, so I added that too, a few minced cloves. I added a Tbs. or so of capers at the end along with the pat of butter. I made 99% of the dish ahead of time, ran my errands, and then reheated for dinner that night. I made it with a wild rice/basmati rice on the side. I would suggest increasing the amt of wine and broth to 1/2 cup each, or even more, to get more ‘sauce’ to pour over the chicken and the rice.
Very tasty and easy to make. The lemon sauce was delicious and is really what makes the dish. Thinly sliced pork tenderloin can easily be substituted for chicken in this recipe.
This recipe was simple and quick, perfect for a work night, and my husband raved about how good it was! Simple ingredients and prep.
USED “REGULAR” PAPRIKA” SIMPLE TO MAKE AND VERY TASTY!
GRAMPAMEL
GRAMPAMEL
Recipe seems great. How long does it cook in the oven????