This is a little twist on Chicken Piccata... a great dish as I almost always have all the basic ingredients. The recipe is an adaptation from Ina Garten. 3 tablespoons Dijon mustard
2 eggs with just a dash of water
1 cup Italian-seasoned dry bread crumbs
4 chicken breast halves, boneless, skin removed
2 tablespoons olive oil
1/4 cup chicken broth or dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers or black olives chopped and drained
1/4 teaspoon salt, or to taste
1 tablespoon fresh chopped parsley
Pound chicken breasts between within a freezer bag until thinned and evenly flattened. In a shallow dish, whisk together the mustard and eggs. Place bread crumbs in a wide, shallow bowl or pie plate.
Dip the chicken breasts into the egg mixture then into the bread crumbs, coating well. Heat oil in a large skillet over medium heat. Cook the chicken until browned on both sides about 2 minutes on each side. Transfer chicken to a baking dish. Bake until cooked through - 4-5 minutes at 375. Pour excess fat from skillet; add chicken broth, lemon juice, capers (or olives) and salt. Bring to a boil, scraping browned bits from the bottom of skillet. Stir in chopped parsley. Spoon sauce over chicken, and serve immediately. Makes about 4 servings.
2 eggs with just a dash of water
1 cup Italian-seasoned dry bread crumbs
4 chicken breast halves, boneless, skin removed
2 tablespoons olive oil
1/4 cup chicken broth or dry white wine
2 tablespoons fresh lemon juice
2 tablespoons capers or black olives chopped and drained
1/4 teaspoon salt, or to taste
1 tablespoon fresh chopped parsley
Pound chicken breasts between within a freezer bag until thinned and evenly flattened. In a shallow dish, whisk together the mustard and eggs. Place bread crumbs in a wide, shallow bowl or pie plate.
Dip the chicken breasts into the egg mixture then into the bread crumbs, coating well. Heat oil in a large skillet over medium heat. Cook the chicken until browned on both sides about 2 minutes on each side. Transfer chicken to a baking dish. Bake until cooked through - 4-5 minutes at 375. Pour excess fat from skillet; add chicken broth, lemon juice, capers (or olives) and salt. Bring to a boil, scraping browned bits from the bottom of skillet. Stir in chopped parsley. Spoon sauce over chicken, and serve immediately. Makes about 4 servings.
1 comment:
I love chicken piccata. I find I really like savory foods with a bit of lemon. Or a lot of lemon, like Greek chicken-lemon soup. But my husband doesn't, so I don't usually prepare it, I just order it!
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