Chicken Piccata


medium, boneless, skinless chicken breast halver
tablespoons lemon juice
tablespoons water
cup all-purpose flour
teaspoon salt
teaspoon pepper
tablespoons olive oil or vegetable oil
tablespoon butter
cup water
cup dry white wine
chicken-flavored bouillon cube or 1 teaspoon instant chicken
bouillon granules
teaspoons all-purpose flour
pound fettuccine, cooked and drained and kept warm


Rinse the chicken and pat dry with paper towels.  Place the chicken breast halves, 1 piece at a time, between layers of heavy plastic wrap.  Using the flat side of a meat mallet, pound to about 1/8-inch thickness.  Remove the plastic wrap and place the chicken in a heavy plastic bag set in a deep bowl.


In a small bowl or measuring cup, combine the 2 tablespoons lemon juice and the 2 tablespoons water;  pour over the chicken in the bag.  Close the bag and marinate at room temperature for 30 minutes.  Remove the chicken pieces and discard the marinade.


In a shallow dish, stir together the 1/2 cup flour, salt and pepper.  Dip the chicken in the flour mixture to coat.


In a 12-inch skillet, heat the oil and butter over medium heat.  Cook the chicken for 6 to 8 minutes, or until lightly browned and no pink remains, turning once.  Transfer the chicken to a warm serving platter.  Cover to keep warm.


In a small bowl, stir together the 3/4 cup water, white wine, bouillon cube or granules and the 4 teaspoons flour.  Stir the mixture into the drippings in the skillet, scraping to loosen any browned bits.  Cook and stir until the mixture is thickened and bubbly.  Cook and stir 1 minute more.  Squeeze the juice of half of the lemon (about 4 teaspoons)  into the sauce in the skillet.  Heat through.  Pour over the chicken.


Thinly slice the remaining lemon half and garnish the serving platter with the lemon slices and chopped parsley.  Serve with the hot, cooked fettuccine.  If desired, serve the chicken with spinach noodles or vermicelli instead of the fettuccine. 


Serves 4.