Ingredients: |
Ingredients: 2 split (1 whole) boneless, skinless chicken breasts
Salt and Pepper
1/2 C Flour
1 Egg
1/2 T. Water
3/4 C. Seasoned Dry Bread Crumbs
Olive Oil
3 T butter, unsalted, room temp, divided
1/3 C. Freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 C. Dry white wine
Sliced Lemon, for serving
Chopped fresh parsley leaves, for serving
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Directions: |
Directions: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, 1/2 tsp salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 T. 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.
Heat 1 T. of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 min on each side, until browned. Place them onto eh sheet pan and allow them to bake for 5-10 min while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 T of the butter and then add the lemon juice, wine and the reserved lemon halves, 1/2 t. salt and 1/4 t. pepper. Boil over a high heat until reduced in half, about 2 min. Off the heat, add the remaining 2 T of butter and swirl to combine. Discard the lemon halves and serve 1 chick breast on each plate, Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. |
This recipe for Chicken Piccata is from