Quick Chicken Piccata

Ingredients

• 2 tablespoons butter 
• 1 pound pilgrim's pride chicken breasts 
• 0.3 cup chicken broth 
• 12 oz noodles cooked
• 2 tablespoons parsley fresh chopped
• 0.5 cup italian-seasoned breadcrumbs 
• 3 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• frying pan
• plastic wrap
• aluminum foil
• rolling pin
• meat tenderizer

Directions

1. Cut each chicken breast in half horizontally.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
3. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
4. Cook half of chicken in 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done.
5. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 Tbsp. olive oil.
6. Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened.
7. Remove from heat; add butter and parsley, stirring until butter melts.
8. Pour sauce over chicken, and serve over warm noodles.