Sunday, January 30, 2011

Better Chicken Picatta


This is one of my favorite weeknight dinners to make.  Typically when I order this in a restaurant I get this greasy sauce soaked chicken dish.  This recipe is really fresh and the flavor pops your taste buds alive!  My boyfriend is somewhat a picky eater and he loves this dish.  I typically serve it with a side of pasta or mashed potatoes, but you can serve it with veggies if you want to keep it lower calorie.  Enjoy!


Preparation Time: 15 minutes
Cook Time: About 15 minutes

*2 boneless chicken breasts pounded 1/2" thin
*1 cup flour mixed with 1 teaspoon salt and 1 teaspoon pepper
*1 cup seasoned bread crumbs (I use italian)
*1 large egg beaten with a splash of water
*Olive Oil
*3 Tablespoons butter (unsalted)
*Juice of 2 lemons, reserve the lemon halves
*1/2 cup dry white wine (Pinot Grigio or similar)
*Chopped fresh parsley
*1 Tablespoon of capers

Preheat the oven to 400F.  Pound both chicken breasts until they are about 1/2" thick.  You can also buy pre-pounded chicken at the grocery store but I think sometimes it's a little too thin.

Set up a little assembly line.  The bowl of the flour mixture first, the bowl of the egg water mixture, and then the bowl of breadcrumbs.  In the background start heating 1 Tablespoon of olive oil over medium heat.  Next take one of the chicken breasts and dredge it in the flour, then dip it in the egg mixture, and finally coat the chicken with the bread crumbs.  USE YOUR HANDS, it's a lot easier.  Once both breasts are finished put them in the pan with the olive oil.  Brown them on both sides about 3 minutes each side until there is a nice crust.

Line a baking sheet with parchment paper and and put the chicken breasts on the sheet and into the oven.  Bake for about 10 minutes while you make the sauce.

Take the sauce pan you just browned the chicken breasts in and wipe it out with a paper towel.  Melt 1 Tablespoon of butter over medium heat then add the lemon juice.  Then throw in the lemon halves face down.  Add the white wine and a pinch of salt and pepper.  Turn up the heat so you boil down the mixture and it's reduced in half (only a couple of minutes).  Add the capers.  Then add the remaining butter and let it melt in.  Discard the lemon halves.

Remove the chicken breasts from the oven and place on a plate.  Spoon the desired amount of sauce over each chicken breast and add some chopped parsley on top.  Voila!  Bon Appetit!  

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