Saturday, November 26, 2011

Chicken Piccata

One of the benefits of using is that every time you sign in, there is a random recipe on the home page. Recently, it was this Chicken Piccata recipe. The boys love veal piccata with the capers, but Meghan and I would rather not have capers. This recipe was a great option since I didn't "omit" the capers, they weren't part of this recipe!

I used fresh chicken breasts and they pounded out to be huge! Makes you realize how much you are actually eating when you eat a whole breast. In the future I will use Tyson "Perfect portion" chicken as it will be easier to pound out and will be a smaller portion. The kids had been at work together and had each had a snack so instead of eating 4 chicken breasts, we only ate 2...leftovers!

Everyone loved this recipe. I served it with roasted Brussell sprouts and sweet potatoes for a great Sunday meal.

  • 2 thin chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • Sliced lemon, for serving

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

No comments:

Post a Comment