Sunday, March 8, 2015

Chicken Piccata

There are times that I really crave something bright and fresh tasting.  Chicken Piccata is so lemony and tangy, it really hits the spot.

It's been a long time since I made this dish and I decided to change it up a little bit from the traditional.  Normally, Chicken Piccata is gently dredged in flour and fried in a pan.  I decided to bread it with panko bread crumbs, brown it quickly in a pan and then finish it in the oven.  The lemon butter sauce with capers is the perfect accompaniment.

Chicken Piccata


Ingredients:
  • 2 chicken breasts, pounded 1/2" thin
  • 1/2 C flour
  • Salt and Pepper
  • 1 egg, lightly beaten with 1 tbsp water
  • 1/2 C panko breadcrumbs
  • zest of one lemon
  • 2 tbsp butter, divided
  • 1/2 C white wine (or broth)
  • Juice of 1 lemon
  • 2 tbsp capers rinsed
Method:
  1. Preheat oven to 400 degrees
  2. Set up a dredging station with 3 plates- flour, salt and pepper in one, egg and water in another, lemon zest and breadcrumbs in the third
  3. Cook chicken in olive oil about 2-3 minutes per side
  4. Transfer chicken breasts to a sheet lined tray and bake 10 minutes
  5. Meanwhile, wipe out pan that chicken was cooked in.
  6. Melt 1 tbsp butter over medium heat
  7. Add lemon juice and wine and reduce by half, about 7-8 minutes
  8. Stir in capers and serve sauce over crispy chicken
This would be great accompanied by a crisp arugula salad dressed with a lemon vinaigrette!