Thursday, October 8, 2009

Chicken Picatta

JP and I got this recipe from the TV show on Food Network called "The Barefoot Contessa". We tried it on a night when we put the kids to bed early and cooked dinner for just the two of us. JP LOVES it and has me to make it several other times. You have to like lemon to try this recipe, but if you do like lemons, it's a winner for sure.

2 Boneless, skinless chicken breasts
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper

1 egg
1 tsp water

3/4 cup seasoned bread crumbs

2 TB oil

1 Tablespoon butter or margarine
1/3 cup fresh squeezed lemon juice
1/2 cup cooking white wine
1/2 tsp salt
1/4 tsp pepper
2 whole lemon rinds (saved from after you have juiced the lemons)

1.Pound your chicken until it is 1/4 inch thick and then dry the chicken with a paper towel.

2.In a shallow dish combine the flour, salt and pepper. In another shallow dish combine the egg and water and whisk. Dip your chicken breast in the flour mixture, then into the egg mixture and then into the bread crumbs.

3. Heat your skillet and add the oil. When the oil is hot place your chicken breasts in the hot oil and cook for 2 minutes on each side, until the chicken is golden brown and cooked through. Keep the chicken warm in the oven while you prepare the sauce.

4. Add your butter to your hot skillet. When your butter is melted add the lemon juice, white wine, salt and pepper to the pan. Stir until mixed well. When mixed well, add your lemon rinds to the pan. Having the lemon rinds boil in the sauce adds lemon oil to your sauce and will make it extra "lemony".

5. When your sauce has reduced in half then take your lemon rinds out of the pan and spoon the sauce on top of your chicken breast.

Serve with oven roasted onions and mashed potatoes!

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