Chicken Piccata

In my effort to provide more variety to our meals, I have been recording more of Ina Garten's episodes from the Food Network. Unfortunately, I am one of those cooks who will go out and get every ingredient to replicate something I've seen on television. I really am the target consumer for the advertising industry.

This chicken piccata dish was fairly simple and delicious. I served with green beans and yukon mashed potatoes.

What you will need:

Chicken breasts, thinly sliced (I find this less time-consuming)
Salt and pepper
1 egg, beaten
1/2 tbsp water
3/4 cup dry Italian breadcrumbs
1/2 cup all purpose flour
3 tbsp olive oil
3 tbsp unsalted butter
1/4 cup freshly squeezed lemon juice, reserve lemon halves
1/4 cup dry white wine
Sliced lemon, for serving

Arrange in three dishes the flour with salt and pepper, then the beaten egg with 1/2 tbsp water, then the breadcrumbs. Dip each chicken breast into the flour, egg and breadcrumb, shaking off any excess.

Heat olive oil in a saute pan and place the chicken with enough room so they are not too crowded.  The key is to not move them around and let them cook for 2 minutes on each side before turning over. Continue this until all chicken breasts are cooked, then place on a baking sheet lined with parchment paper. Place in oven at 350 degrees until sauce is finished.

To prepare sauce, take paper towel and wipe out the saute pan you used for chicken.  Over medium heat, melt 1 tbsp butter and add the fresh lemon juice, white wine the reserved lemon half, salt and pepper to taste. Bring to a boil until sauce is reduced to half, about 2 minutes.  Off the heat, add two tbsp butter and mix well. Remove the lemon half.

Take chicken breasts out of oven and spoon the sauce over the chicken on a platter. Sprinkle with fresh or dried parsley. Enjoy!