Wednesday, February 20, 2013

Simply Heavenly Chicken Piccata

Chicken Piccata

4 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose unbleached flour
1 extra-large egg
1/2 tablespoon water
3/4 cup Italian dry bread crumbs
1 cup grated Parmesan Cheese
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
2/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1 cup dry white wine
1 cup of chicken stock
Arugula, baby romaine, cherry tomatoes, pine nuts and raw chopped asparagus and about ¼ cup of bleu cheese crumbled.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, parmesan cheese,  1 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 and parmesan cheese on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

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.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 2 tablespoon of the butter and then add the lemon juice, wine, chicken broth, 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 on a platter that I spread out baby romaine lettuce, arugula, cherry tomatoes, cut raw asparagus, and some toasted pine nuts (just about a half a cup). Lastly sprinkle about ¼ cup of crumbled bleu cheese over the greens.  

Drizzle a vinaigrette (that I made with lemon juice, extra virgin olive oil, honey and Dijon mustard, 1 clove of garlic, salt and pepper to taste) over the greens.  Then take the chicken out of the oven and place it over the greens. Pour the pan sauce over the top of the cutlets and enjoy a Simply Heavenly meal!!!  

You could serve this with mashed potatoes and a salad on the side, but we found that serving it over the lettuce and arugula was much more figure friendly.
Serve this with a chardonnay or a glass of mineral with a lemon slice


Looks so yummy. I love chicken dishes. I’m glad you have shared this. Feels like this an easy method to try out.

It is really easy and I think you will love it!!! It is Simply Heavenly!!! Have a great day!!! :):)

This looks amazing! I need to try this one! I am visting form Aloha blog hop!

It is really easy and so good!!! I think you will love it! I followed you back from the Aloha Friday Blog Hop on Facebook. Have a Simply Heavenly DAy!!! :):):)

Looks delicious... Thanks for sharing the recipe and planing to try it sooon

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