Parmesan Chicken Piccata
Buttery Egg Noodles and Steamed Peas
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¾ cup grated Parmesan cheese
- ½ cup all purpose flour
- 2 large eggs
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1¼ cups chicken broth
- ⅓ cup fresh lemon juice
- 2 Tbsp chopped fresh parsley
Instructions
- Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet; season with salt and pepper, if desired.
- Stir together cheese and flour in a shallow dish; lightly beat eggs in a separate shallow dish. Dip chicken in egg; dredge in cheese mixture to coat.
- Melt butter with oil in a large skillet over medium heat; add chicken, in batches if necessary, and cook until browned on all sides. Remove from skillet, and set aside.
- Add broth to skillet, scraping up browned bits from bottom of skillet with a wooden spoon. Cook 3 minutes or until broth is reduced by half. Stir in lemon juice; bring to a boil and return chicken to skillet. Reduce heat, and simmer 5 minutes. Sprinkle with parsley.
Side Dish Ingredients
- 2 Tbsp butter
- 2 (12-oz) pkg frozen green peas
- 1 (12-oz) pkg wide egg noodles
Side Dish Instructions
- Steam peas according to package directions; season with salt and pepper, if desired.
- Cook egg noodles according to package directions; stir in butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
398
|
331
|
729
|
| Fat (g) | 21 | 7 | 28 |
| Sat. Fat (g) | 9 | 4 | 13 |
| Protein (g) | 40 | 14 | 54 |
| Carb (g) | 11 | 53 | 64 |
| Fiber (g) | 0 | 7 | 7 |
| T. Sugs (g) | 1 | 8 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
