Classic Chicken Piccata
4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup bread crumbs (I used Italian breadcrumbs)
1 teaspoon dried parsley flakes (omitted)
1/4 teaspoon of salt (I should have used 1/2 teaspoon)
1/4 teaspoon pepper
3 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1. Place chicken between 2 pieces of plastic wrap; pound to 1/2-inch thickness. Place flour on small plate. Place egg in shallow bowl. Combine bread crumbs, parsley, salt and pepper on another small plate. Roll each breast half in flour, then in egg. Coat with bread crumb mixture.
2. Heat oil in medium nonstick skillet over medium-high heat. Add chicken; cook 4 minutes. Turn; reduce heat to medium. Cook 4 to 5 minutes or until chicken is no longer pink in center. Transfer chicken to serving platter; keep warm.
3. Add wine and lemon juice to skillet; cook and stir over high heat 2 minutes. (Seriously, only give it about a minute, or cook the sauce over lower heat, because it will literally reduce down to absolutely nothing.) Spoon sauce over chicken. Garnish with lemon slices, if desired.
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