Quick Chicken Piccada


  • chicken breasts
  • ½ t salt
  • ½ t pepper
  • ½ c Italian seasoned bread crumbs
  • 2 T olive oil
  • ¼ c chicken broth
  • 3 T fresh lemon jiuce
  • 2 T butter
  • 2 T fresh parsley, chopped


Cut chicken breast in half horizontally. Place chicken between 2 sheets of heavy duty plastic wrap; flatten to ¼" thickness using rolling pin or flat side of meat mallet.

Sprinkle chicken with salt & pepper; lightly dredge in bread crumbs.

Cook half of chicken in 1 T hot oil in a large non-stick pan over medium heat 2 minutes on each side or until golden brown and done. Repeat procedure with remaining chicken & 1 T of olive oil.

Add broth and lemon juice to skillet and cook, stirring loose particals from bottom of skillet, until sauce slightly thickened. Remove from heat; add butter and parsley, stiring until butter melts. Pour sauce over chicken, serve with yellow rice.


Preparation time: 30 minutes
Cooking time: 15 minutes


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