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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless chix breasts
kosher salt and pepper
½ C flour
1 extra large egg
½ tb water
¾ C seasoned bread crumbs
olive oil
3 tb butter, room temp
1/3 C lemon juice, lemon halves reserved
½ 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 ¼ 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, ½ tsp salt, ¼ tsp pepper in shallow plate. In second plate beat egg and ½ 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, ½ tsp salt and ¼ 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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