Thursday, April 4, 2013

Chicken Piccata

My sister and I once served this for a bridal shower dinner and it was a big hit.  I like chicken so much more when it is pounded thin, like this.  It cooks quickly and stays nice and moist.  In fact, every time I pound chicken, I think of my friend Emily.  She walked into the bridal shower that night and said in a voice that quickly went from normal to very high pitched, "Is that chicken pounded flat?!"  In my family we call this fa-fa-ing.  Hahaha!  Makes me laugh every time I think about it.  Thanks for being easily impressed, Emily, and for your hilarious response.  

Also, I think I should add, the sauce is super lemony and delicious.

  • 2 boneless, skinless chicken breasts, sliced in half
  • Kosher salt
  • freshly ground black pepper
  • 1 cup flour
  • 2 eggs
  • 1 tablespoon water
  • 1 1/2 cups seasoned dry bread crumbs
  • olive oil
  • 3 tablespoons unsalted butter, room temperature
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • capers (optional to add to the sauce)
  • sliced lemon, for serving
  • chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees. 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 teaspoon salt, and 1/2 teaspoon of pepper on a shallow plate.

On a second plate, beat the egg and 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, 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.

Source:  Ina Garten

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