The second in a series of cooking the whole chicken recipes.

Chicken Piccata

1 skinless, boneless chicken breast, sliced in half / 1 breadcrumbs / salt & pepper / 2 tbls butter / ¼ cup chicken stock / 1 tbls flour / juice of ½ lemon / 1 tbls minced parsley or dill

Heat a heavy skillet over medium-high heat. Preheat oven to 350 degrees. Dry chicken and sprinkle both sides with breadcrumbs, salt and pepper. When skillet is hot, swirl in 1 tbls vegetable oil. Brown chicken for 2 minutes per side, then place on a rack into oven. Whisk together stock and flour. Add butter, stock mixture, and lemon juice to skillet and reduce by half. Remove chicken from oven when meat is firm and juices run clear when cut, 8-10 minutes. Stir parsley or dill into sauce, pour over chicken, and serve with buttered egg noodles. Feeds 2.