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How to make it

  • Coat large skillet with cooking spray & heat over medium-high heat
  • Dredge chicken lightly with flour (I sometimes omit this step)
  • Cook chicken until no longer pink (3-5 minutes)
  • Remove chicken and keep warm on a plate
  • Melt margarine in same skillet
  • stir in 2 Tbs flour
  • heat over medium 1-2 minutes
  • Stir in chicken broth, wine and lemon juice and heat to boiling
  • Stir until thickened (1-2 minutes)
  • Reduce heat and simmer 15 minutes until sauce consistency
  • stir in parsley
  • return chicken to sauce over med-low heat, spooning sauce over chicken, until warmed through
  • Serve over your favorite pasta
  • **I sometimes add artichokes and mushrooms, and fresh garlic is delicious in it as well!
  • PER SERVING: (without artichokes and mushrooms, using white pasta)
  • 6 GRAMS FAT
  • 301 CALORIES

Reviews & Comments 4

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    " It was excellent "
    valinkenmore ate it and said...
    Yes, this looks and sounds wonderful! Thanks for sending the recipe!
    Have a great evening!
    Valerie
    Was this review helpful? Yes Flag
  • conner909 6 years ago
    What....no garlic????
    This looks really good as well! Thanks for the post.
    Was this review helpful? Yes Flag
    " It was excellent "
    pinkpasta ate it and said...
    Five forks for Pam!
    This is a keeper, and one my family will love!
    You certainly are talented in creating your
    own recipes!
    Thanks for sending it our way!
    Debbie~
    Was this review helpful? Yes Flag
  • lara38 6 years ago
    Sounds great!!! Was looking yesterday for a Chicken Piccata recipe and i think i'll try this one for sure. Thanks, Lara
    Was this review helpful? Yes Flag

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