Chicken Piccata - cooking recipe

Ingredients

4 boneless and skinless chicken breast halves
1 Tbsp. poultry seasoning
1 1/2 Tbsp. Mediterranean oil
1/4 c. dry white wine
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley

Preparation

Place each chicken breast on a cutting surface and hold firmly with the flat of your hand.
Use a sharp knife, held parallel; cut breast into 2 thin slices.
Pat dry and rub poultry seasoning into each slice.
Preheat a 3-quart saucepan.
When the pan is hot to the touch, add the oil and heat.
Add chicken and saute over medium-high heat until lightly browned, about 1 minute on each side, making sure it is cooked through.
Remove chicken to a platter and keep warm.
Deglaze pan by adding wine and lemon juice.
Bring to a boil; add parsley.
Pour sauce over chicken and serve immediately.