Chicken Piccata
8 boneless chicken breasts
1/2 cup milk
1/2 cup flour
2 tsp. fresh ground pepper
2 tsp. salt
4 Tbsp. olive oil
1 cup chicken broth
4 tsp. Worcestershire sauce
1/2 cup fresh parsley, chopped
4 Tbsp. fresh lemon juice
Combine flour, salt and pepper on a plate. Pour milk into
shallow bowl. Dip each breast in milk and then coat with
flour mixture. Heat oil in large frying pan to high heat. Add
chicken breasts and cook for 5 minutes on each side until
golden brown and juices run clear. Remove chicken from pan.
Add broth and Worcestershire sauce to pan and cook for 3
minutes while stirring occasionally. Stir in lemon juice and then
add chicken to pan. Cover with parsley and allow to warm
for 2 to 3 minutes. Serve chicken with sauce from pan.