Ingredients: |
Ingredients: 2 split(1 whole) boneless, skinless chicken breasts
Kosher salt and fresh ground black pepper
1/2 c. Flour
1 large Egg
1/2 tbl. Water
3/4 c. Italian seasoned bread crumbs
4 or 5 Fresh mushrooms, sliced
Good olive oil
3 tbl. Unsalted butter, room temperature, divided
1/3 c. Fresh lemon juice (save lemon halves)
1/2 c. Dry white wine
2 to 3 tbl. Capers
Sliced lemon for serving
Chopped fresh parsley for serving
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Directions: |
Directions:Preheat oven to 400º. Line a sheet pan with parchment paper.
Place chicken breasts between 2 sheets of plastic wrap and pound out to 1/4 inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 tsp. salt, and 1/4 tsp. black pepper in a shallow dish. In a second dish, beat the egg and 1/2 tbl. of water together. Place the bread crumbs on a third dish. Dip the chicken first in the flour, shaking off excess, then dip in egg mixture, then in the bread crumbs.
Heat 1 tablespoon of olive oil in a large pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side or until browned. Place them on the sheet pan and bake for 5 to 10 minutes while you make the sauce. Add mushrooms and cook until translucent. Remove from pan and reserve.
For the sauce: wipe out the saute pan with paper towels. 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 to half, about 2 minutes. Add mushrooms back in to reheat. Add capers. Remove from heat, add the remaining 2 tablespoons of butter and mix to combine. Remove the lemon halves and discard. Serve 1 chicken breast on each plate. Spoon on the sauce and the mushrooms. Decorate with a slice of lemon and fresh parsley.
Serves 2 |
This recipe for Chicken Piccata is from