![]() Remove from heat and stir in remaining butter. Place on baking sheet and bake while preparing lemon-butter sauce.įor the sauce clean out the skillet with paper towels and melt 1 Tbsp of butter and add in lemon juice, broth, and salt and pepper.īoil for a couple of minutes until sauce is reduced by half. Carefully shake off any extra flour.ĭip into eggs and then dredge in the breadcrumbs.įry in heated olive oil for about 2 minutes on each side. Use a fork and your hands to gently turn and coat it with flour. Pick up the chicken with the parchment and flip it into the flour mixture. I like to use pie plates for the breading process. I leave each piece on the parchment so that I can use the parchment to handle the chicken. It will really feel like the chicken is going to fall apart because it kind of does! But don’t worry about that too much. I will tell you that there was a time that I didn’t own a mallet and I did it with a hammer. You just have to commit…I place a breast between 2 pieces of parchment paper and pound away with a mallet. Possibly the biggest challenge in making this is pounding out the chicken. It makes my mouth water just to think of it. What could be better? Thin, tender chicken…breaded and pan-fried…topped with a wonderful lemon butter sauce. But it is also quite elegant and would be beautiful served at any special occasion. I would totally classify this as a comfort food because it just IS. It’s just the kind of meal that will make your day better. Chicken Piccata is a dish that makes me happy when I am sad. ![]()
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