Chicken Piccata

Chicken Piccata
from Aunt Jane

8 Perdue scaloppini (or about 1 lb. boneless chicken breast sliced thinly to ¼ inch thickness—use mallet to even out)

¼ cup seasoned flour

¼ cup (½ stick) butter or margarine

Juice of one lemon

½ cup of chicken bouillon

4 lemon slices (optional)

¼ cup chopped parsley


Dip scaloppini in flour to coat lightly, shake off excess. Sauté scaloppini in butter until lightly browned on both sides. Add lemon juice and bouillon to pan. Increase heat and cook 5 minutes more, turning scaloppini frequently in sauce. Garnish with lemon slices and parsley.

Makes 4 servings.