Alicia Ross
Universal Uclick

Lemony piccata once seemed like fancy restaurant food to me, not something I could enjoy in the comfort of my home on a busy weeknight evening. Traditional piccata is made with veal, but the lemon and butter sauce is perfect with chicken, too.

Chicken piccata has never been easier than it is today with the thinly sliced boneless, skinless chicken breast pieces found in most grocery stores. If you don’t want to splurge for the extra cutting, you can either pound a breast half between two pieces of wax or parchment paper, or cut your own by carefully slicing parallel to the cutting board, making two or three thin pieces out of each breast half, depending on its thickness.

The quick cooking time is dependent on how thin the slices are, so if you opt for do-it-yourself cutlets, try to get them as even as possible. No matter which way you slice it, I hope you enjoy the lemony goodness of Chicken Piccata for Two.

Chicken Piccata for Two

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. ground black pepper

½ tsp. garlic powder

2 skinless, boneless chicken breast pieces, thinly cut (about ¼ lb. each)

1 tbsp. vegetable oil

1 tbsp. unsalted butter

Juice from ½ medium lemon

1 tsp. honey

Lemon slices for garnish

In a shallow dish, combine the flour, salt, pepper and garlic powder; dredge the chicken pieces through the mixture, coating each side well. Discard extra flour mixture. Set chicken aside.

Heat oil in a regular skillet over medium-high and swirl to coat bottom well. Place each piece of chicken in the hot oil and cook about 2 minutes on each side, turning as needed. If skillet is not large enough for both pieces to fit without crowding, cook one and then the other. When the chicken is light brown on both sides, remove it to a serving platter.

Remove the skillet from the heat and carefully wipe the remaining oil from the skillet with paper towels. Add the butter to the skillet and swirl to melt. Stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the breasts. Garnish with the reserved lemon slices and serve at once.

Makes two servings.

Each serving has about 320 calories, 16 grams fat (6 grams saturated), 116 milligrams cholesterol, 33 grams protein, 8 grams carbohydrates, 1 gram dietary fiber, 4 grams sugars, 721 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.