21 April, 2013

Review: Chicken Piccata - It's AMAZING!

I'm back on the cooking bandwagon again... I HAD planned to make a sweet and spicy bbq roast in my crockpot this weekend, but as luck would have it, the website is down.... WHAT??? Ugh! Luckily with meal planning I can rotate some meals around!

This was fabulous, and fairy simple - and QUICK - to make.

You'll need the following:


2 split (1 whole) boneless, skinless chicken breasts 
Kosher salt and freshly ground black pepper 
1/2 cup all-purpose flour 
1 extra-large egg 
1/2 tablespoon water 
3/4 cup seasoned dry bread crumbs 
Good olive oil 
3 tablespoons unsalted butter, room temperature, divided 
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved 
1/2 cup dry white wine 
**Capers - Optional
Sliced lemon, for serving 
Chopped fresh parsley leaves, for serving 

Preheat the oven to 400 degrees F. I covered my baking sheet with aluminum foil - but you should probably coat it with Pam or whatever nonstick cooking spray you use.... My breading was very pretty - but not so pretty stuck to the pan. BOO!

Pound each of your chicken breasts to 1/4" thick, then sprinkle with salt and pepper on both sides.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon 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 crumbs.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. Mine didn't brown as much as I would have liked - and I lost some breading on flipping. My husband was kind enough to suggest a second a egg bath - one before the flour, and one after, maybe that will help on the next run!

For the sauce, wipe out the saute pan with a dry paper towel. 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 in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. I used dry parsley instead of fresh. And, I wasn't sure where to add the capers, so I just put them in when I made the sauce. AND, for the record, my sauce was SUPER lemony, so I tried to cut it with more butter. I would up with SUPER lemony and SUPER buttery sauce... oops. It was still good, just SUPER lemony. I also cut my lemon halves in quarters and then put them in the sauce. 

The only leftover I had was some Angel Hair pasta, and half of my chicken breast that I saved for lunch tomorrow.

 It was DELICIOUS. I can't remember the last time I saw my husband eat so ravenously. He asked that next time I make additional servings. Mini Me liked it too - she just didn't care for the sauce. She's not a fan of tart foods. Ironically, tart candy is fine. Just not actual food.... Must be a kid thing. 

Original Source: Sugar and Spice

The hubby asked that we add this to our regular rotation of meals, and to put it on the "make again soon" list. My dinner is ALWAYS so much better when I know my family enjoys it! I was VERY pleased with this meal, and if you're looking for a good Piccata recipe, I would say START HERE!

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  1. Planning on giving this a try tonight. I'm going to serve it w/ mashed potatoes though since I have some left over in the fridge from sunday night that I need to use up. I'm going to give the recipe a try - and if it's too lemony - I'll try cutting it with some honey. I'll let you know how it turns out! :)