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  • Writer's pictureTommy Centola

Chicken Piccata

All too often, I feature seafood recipes. If I had a choice between a seafood dish and a meat dish, I almost always would choose the seafood. It's the same way with my recipes. I know there are many people who are allergic to seafood. This week, I am sharing 2 chicken recipes.

4 4-ounce boneless skinless chicken breast pounded thin


Creole seasoning

3 tablespoons butter divided

2 tablespoons fresh parsley, chopped

2 tablespoons hot chicken stock

1 tablespoon lemon juice

Heat oven to 175 ℉.

Season flour with Creole seasoning. Heat large sauté pan oven medium heat. Dredge the chicken in flour, shaking off the excess. Melt 2 tablespoons of the butter in the pan. Turn the heat to medium-high and add the chicken, cooking it quickly. When the meat is done, place on platter in the oven to keep hot. Add the parsley, lemon juice, remaining butter, and hot stock or broth to pan. Stir well and as soon as the sauce is bubbling, place veal on serving plates and pour sauce over top. Serve immediately.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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