Ingredients: |
Ingredients: 2 large chicken breasts, boneless, skinless, halved
1 cup seasoned bread crumbs
1/2 cup flour
1 egg with a little milk or water, beaten
Vegetable oil
1 tbsp. butter
1 tsp flour
1 cup chicken stock
1 cup white wine
1-2 whole, fresh lemons
2 Tbsp capers (more if you like capers)
1 tsp garlic from a jar (or 1 whole clove, minced)
1/2 tsp dried basil
salt & pepper to taste
Serve with Pasta or Polenta
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Directions: |
Directions:• Pound out halved chicken breasts between two pieces of Saran wrap or Press N Seal wrap, until about 1/4" thick and even thickness all over
• In a wide bowl, mix flour and bread crumbs with a fork
• In another wide bowl, mix egg and liquid with another fork
• In a large frying pan, put about 1/4" of vegetable oil and heat (you'll know it's hot enough when it looks thin and when you put a tiny pinch of the flour mixture in it and it sizzles)
• Make an assembly line of the pan on the stove, then the bowl of flour mixture, then the bowl of egg mixture, and the plate with the chicken.
• Dip one of the pieces of chicken in the flour mixture, quickly, and then into the egg, quickly, and then back to the flour mixture to coat with a thin coat (not thick like if you were making Chicken Fried Steak) and place in the pan with the hot oil. Repeat so that you have one layer of chicken in the pan.
• Cook on medium until browned on both sides (about 5 - 7 min on each side) and when done, place on a plate with a paper towel on it to drain the grease.
• Once all chicken is done, take the same frying pan and pour off all of the grease except for about a Tbsp (trying to leave the little bits in the pan that aren't burnt and discarding the bits that are).
• Place the pan back on the stove, add one tsp of butter and heat until very hot but don't burn. Once hot, turn to medium heat.
• Add about 1 tsp of flour and stir quickly & constantly until very thick.
• Add the chicken stock, just a little at a time, stirring all the while to prevent lumps and to keep smooth.
• Then add white wine, a little at a time, stirring all the while as well.
• Add salt, pepper and garlic and squeeze the juice of half of one of the lemons.....let cook just a little till the sauce has thickened a bit.
• Place the cooked chicken pieces in the sauce and put a lid on the pan and cook, on low, for another 15-20 minutes (you want to make sure the chicken is done in the center).
• About 10 min after it's been cooking, add the capers and the juice of the other half of the lemon.
• While the chicken is cooking, you can make the pasta or the polenta
• Serve the chicken on top of the pasta (or polenta) with sauce on top and a little grated parmesan cheese. |
This recipe for CHICKEN PICATTA is from