Shelly's Recipe

CREAMY CHICKEN PICATTA

Category: Chicken

1/3 cup + 1 tbsp flour
1/2 tsp paprika
3 boneless, skinless chicken breasts, halved and pounded into thin pieces
3 tbsp butter
2 cups half-and-half
1/4 cup water
3 cubes chicken bouillon
2 tbsp lemon juice and white wine
4 oz Swiss cheese, grated

In a resealable bag, combine 1/3 cup flour and paprika and add chicken to coat well. In a large skillet brown chicken in butter and remove to drain.

In the same skillet, add 1 tbsp flour and stir to a light golden brown. Gradually add half-and-half, water and bouillon over low heat. Cook and stir fir 5 minutes or until bouillon is dissolved. Stir in lemon juice and wine. Add chicken. Cover; simmer for 20 minutes or until chicken is tender. Top with cheese and cover until cheese melts. Serve with rice or cooked noodles.