Wednesday, January 16, 2013

EASY Chicken Piccata

I finally cooked in my new kitchen! Woohoo!

Two nights ago I was at my mom and dad's and mom had made this delicious Chicken Piccata. I changed it a little because not everyone is as crazy about lemons as we are!

Easy Chicken Piccata
Source: from Jenna's mom

1 package of chicken tenders (1.5-2lbs)
1.5 cups dry white wine (I used chardonnay)
1/2 cup low sodium chicken stock
2 tablespoons capers, drained and roughly chopped
1 cup flour
2 eggs (plus 2 T water)
1.5 cups Italian breadcrumbs
2 tablespoons lemon pepper seasoning (or Williams Sonoma Lemon Herb seasoning - mom's preference)
5 tablespoons butter
1 lemon, juiced
1 lb angel hair or fettuccini pasta

Preheat oven to 350. Get a pot of boiling water going for the pasta.

First, place 3 tenders on a sheet of plastic wrap. Top with another sheet of plastic wrap and using a mallet, pound them thin. Repeat with all tenders.

Using three pie plates, add flour, salt, pepper (to taste) and lemon pepper in one, eggs and water (whisked) in the second, and breadcrumbs in the third.

Dredge chicken in the flour, then eggs then breadcrumbs.

Using a large pan, heat enough olive oil to lightly coat the bottom of the pan. Cook chicken until lightly browned on both sides then place on a sheet tray. Repeat with all tenders. Put chicken in a 350 degree oven for about 15 min's while you cook the sauce and the noodles.

Wipe out pan with paper towels. Add in 2 T of butter and then your white wine, chicken stock and the juice of 1 lemon. Simmer over med-low heat letting the sauce reduce - not by more than half. Add in capers, salt and pepper and finish with remaining 3 T butter for a glossy finish.

Serve sauce over chicken and pasta.
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