Monday, February 1, 2016

Chicken Piccata

I was surprised how easy this was to make.  The idea of pounding the chicken breast out so thin was a little intimidating at first but once I got started it was really fun!  We haven't eaten them yet but I'll post an update about taste once we do :)

Serves: Makes: 4-6 servings, depending on size of chicken breasts
  • 4 boneless, skinless chicken breasts 
  • Kosher salt and freshly ground black pepper
  • ½ cup whole wheat flour
  • 2 extra-large eggs (preferably organic or local)
  • 1 tablespoon water
  • 1½ cups panko or whole wheat bread crumbs
  • Good olive oil
  • 6 tablespoons unsalted butter, room temperature, divided
  • ⅔ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1 cup dry white wine (choose one that you'd drink)
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, 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 ¼-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, 1 teaspoon salt, and ½ teaspoon of pepper in a shallow plate. In a second plate, beat the eggs and 1 tablespoon of water together. Pour out the bread crumbs onto a third plate.
  4. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  5. Coat the bottom of a large saute pan with a thin layer of olive oil (about 2 tablespoons) and heat over medium to medium-low heat. Add two of the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan. Wipe out the pan and add more olive oil to coat the bottom. Saute the remaining two chicken breasts for 2 minutes on each side. Place on the sheet pan with the others.
  6. Bake for 5 to 10 minutes while you make the sauce. (Check for doneness by making sure there is no more pink inside the chicken breast.)
  7. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 2 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1 teaspoon salt, and ½ teaspoon pepper. Boil over high heat until reduced in half, about 2-3 minutes. Off the heat, add the remaining 4 tablespoons of butter and swirl to combine.
  8. 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.
    Freezer Directions:
    Freeze the uncooked, breaded chicken breasts and fully cooked sauce, separately. When you're ready to eat it, thaw in the fridge over night and saute and bake chicken as directed, starting with step #5. Warm the sauce on low heat.

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