"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless chix breasts
kosher salt and pepper
C flour
1 extra large egg
tb water
C seasoned bread crumbs
olive oil
3 tb butter, room temp
1/3 C lemon juice, lemon halves reserved
C dry white wine.
Sliced lemon for serving
Chopped fresh parsley for serving.

Directions:
Directions:
1) Preheat oven to 400 F, line sheet pan with parchment.
2) Pound breast to inch. Sprinkle w/ Salt and pepper. (Place breast in a plastic bag with a little water and the job will be easier.)
3) Mix flour, tsp salt, tsp pepper in shallow plate. In second plate beat egg and Tb water. In third plate place bread crumbs. Dip chix in flour, egg, then bread crumbs.
4) Heat 1 Tb oil over medium to medium low heat. Cook breasts for 2 minutes on each side until browned. Place on sheet pan and allow to bake for 5 to 10 minutes while you make the sauce.
5) Wipe out the pan. Over medium heat, melt 1 Tb butter, then add lemon juice, wine and reserved lemon halves, tsp salt and tsp pepper. Boil over high heat until reduced by half. Off heat add remaining 2 Tb butter and swirl to combine. Discard lemon halves.
6) Serve chix, spoon on the sauce. Add slice of lemon and some parsley.

Personal Notes:
Personal Notes:
This is a recipe from Ina Garten and is one of our go to recipes. Chicken is always tender and moist!

 

 

 

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