Page 175 - My Cookbook

Chicken Piccata

Chicken
Prep 15 minutes ∙ Cook 15 minutes ∙ Makes 4 servings ∙ Difficulty Medium INGREDIENTS
2 boneless, skinless chicken breasts, cut in half and pounded thin (1/4") 1/2 cup all purpose flour + 1 Tbls
1 large egg
1/2 Tbls water
3/4 cup seasoned bread crumbs
3 Tbls unsalted butter, divided at room temperature 1 lemon, halved and juiced
1/2 cup dry white wine
1 Tbls capers, rinsed
1 cup chicken broth
Salt & pepper
Olive oil
Sliced lemon for serving
Chopped fresh parsley for serving
Cooked rice or cooked noodles
DIRECTIONS
Preheat the oven to 400. Line a sheet pan with parchment paper.
Place each chicken breast in a plastic bag and pound 10 1/4" thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 tsp salt and 1/4 tsp pepper in a shallow plate. In a second plate, beat the egg and 1/2 Tbls water together. Place the breadcrumbs in a third plate. Dip each chicken breast first in the flour, shake off excessed then dip in the egg and then the bread crumbs.
Heat 1 Tbls olive oil in a large sauté pan over medium 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.
For the sauce, wipe out the sauce pan with a paper towel. Over medium heat, melt 1 Tbls butter, then add the lemon juice, wine and lemon halves you squeezed previously, 1/2 tsp salt and 1/4 tsp pepper, and capers. Add the chicken stock and 1 TBLS flour. Whisk until combined. Boil over high heat until thickened, about 2 minutes.
Off the heat, add the remaining 2 Tbls butter and swirl to combine. Discard the lemon halves and serve 1 breast on each plate over cooked rice or noodles.
Spoon on the sauce and serve with a slice of lemon and sprinkle of fresh parsley
NOTES
You can add grated parmesan cheese or mozzarella cheese on the breasts before you put them in the oven.