Lemon Chicken Picatta - ish
chicken breasts&;skinless and boneless
onion powder 3 tbsp all-purpose flour for dredging
olive oil or canola oil
white wine or chicken broth
optional for garnish
In a wide, shallow bowl add salt, paprika, onion powder, and flour.
Dip chicken in flour and shake off excess.
In a large skillet heat the olive oil or canola oil, over medium to high heat.
Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
Remove skillet from heat. Add butter, lemon juice, chicken stock or wine, and scrape up the brown bits from the pan for extra flavor.
Return skillet to heat and bring to a boil.
Add cream slowly and cook for a couple of minutes.
Add chicken back to skillet and simmer for about 5 minutes. The sauce will thicken a bit.
Garnish with parsley and serve over noodles.
1. The cream can be omitted for a sauce that's less rich. I found that adding the cream made this dish more hearty.