Behind the Recipes
Chicken Piccata by Divya Gugnani
INGREDIENTS:
2 split (1 whole) boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
1 egg
1/2 tablespoon water
3/4 cup Italian bread crumbs
Olive oil
3 tablespoons unsalted butter
1/3 cup freshly squeezed lemon juice (2 lemons)
3/4 cup dry white wine
PREPARATION:
1. Preheat the oven to 400 degrees F.
2. Line a sheet pan with parchment paper.
3. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
4. Season both sides chicken with salt and pepper
5. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a plate.
6. In a separate dish, beat the egg and 1/2 tablespoon of water.
7. Put the bread crumbs on a third plate and dip each chicken breast first in the flour (shake off the extra crumbs) and then dip in the egg and bread crumb mixtures.
8. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken breasts and cook for 2 minutes or until browned on each side. Place them on the sheet pan and allow them to bake for 8 minutes while you make the sauce.
9. For the sauce, clean out the pan. Over medium heat, melt 1 tablespoon of the butter and then add lemon juice, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil the sauce over high heat until reduced in half (this will take about 2 minutes).
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