Chicken Piccata
Ingredients
4 split boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 - 3/4 cup all-purpose flour for dredging
1 extra-large egg
1 tablespoon water
1 cup seasoned dry bread crumbs
1 teaspoon lemon juice
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, add 3 tablespoons of olive oil. Add lemon juice, wine, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add 3 tablespoons of butter and swirl to combine. Serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. You can also add capers, try 1 to 2 tablespoons, rinsed well.
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings
Level: Intermediate
MARGIE'S FAVORITE RECIPES
© Margies Favorite Recipies 2014 - All Rights Reserved
Good olive oil
3 tablespoons unsalted butter, room temperature
3 tablespoons olive oil for sauce
1/2 cup white wine or sherry cooking wine
1/2 cup low-sodium chicken broth
Sliced lemon, fresh parsley and/or capers for serving
