This recipe is the ultimate Italian way to serve chicken. It is reminiscent of a chicken piccata, and yes, you heard me right… it does have a lemon butter sauce.
Makes 10 ( 3 oz. chicken with lemon butter sauce = 4 points + )
- 5 ( 6 oz) boneless, skinless chicken breasts
- ½ c. flour
- salt and pepper to taste
- 1 T. olive oil
- 4 T. butter, divided
- juice of one lemon
- ⅓ c. fat-free chicken broth
- ¼ c. flat-leaf Italian parsley, chopped
Place chicken breasts on a cutting board. Place your hand on top of the chicken and use a sharp knife to cut each piece in half horizontally, leaving you with 10 (3 oz) pieces of chicken.
Place chicken between 2 sheets of plastic wrap. Pound until ¼ inch thick.
Place ½ flour on a large plate. Season with salt and pepper. ( you will not end up using all of the flour, but it makes it easier to coat the chicken this way).
Lightly coat chicken in flour mixture.
Heat a large cast iron or nonstick skillet coated with cooking spray. Add ½ T. olive oil and 1 T. butter. Cook until butter melts. Add 5 pieces of chicken to pan and cook 4-5 minutes per side or until browned and cooked through. Repeat with remaining olive oil, 1 T. butter and 5 more pieces of chicken.
Add remaining 2 T. butter, chicken broth and lemon juice to the pan, scraping any browned bits that are stuck to the bottom of the pan. Cook until butter melts and sauce looks creamy. Serve over chicken.