Chicken Piccata
2 Tablespoons course grain Dijon mustard
1 large egg
1/2 Italian Seasoned dried breadcrumbs
4 boneless, skinless Chicken breasts, lightly pounded
2 teaspoons olive oil
2 tablespoons dry vermouth or chicken broth
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
lemon slices
Step 1: Combine mustard and egg in shallow bowl and place breadcrumbs on sheet of wax paper.
Step 2: Dip chicken in mustard mixture and then breadcrumbs.
Step 3: Heat a large nonstick skillet over med-high heat and swirl in oil. Add Chicken. Cook until golden and cooked through(about 5 minutes on each side). Transfer to a platter and keep warm.
Step 4:Add Lemon juice and Vermouth(chicken broth) in same skillet. Let simmer 30 seconds. Stir in parsley.
Step 5: Pour over chicken and garnish with lemon slices
2 Tablespoons course grain Dijon mustard
1 large egg
1/2 Italian Seasoned dried breadcrumbs
4 boneless, skinless Chicken breasts, lightly pounded
2 teaspoons olive oil
2 tablespoons dry vermouth or chicken broth
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
lemon slices
Step 1: Combine mustard and egg in shallow bowl and place breadcrumbs on sheet of wax paper.
Step 2: Dip chicken in mustard mixture and then breadcrumbs.
Step 3: Heat a large nonstick skillet over med-high heat and swirl in oil. Add Chicken. Cook until golden and cooked through(about 5 minutes on each side). Transfer to a platter and keep warm.
Step 4:Add Lemon juice and Vermouth(chicken broth) in same skillet. Let simmer 30 seconds. Stir in parsley.
Step 5: Pour over chicken and garnish with lemon slices
Kitchen Play by Play- Those poor chicken breasts didn't see it coming. I pounded the shit out of them. There was splatter. I guess I have some pent up aggression. Other than that, prep was uneventful. Everything was really easy and went really smoothly. I used chicken broth. I was proud of myself for not feeling like I needed to keep the chicken on the stove for like 20 minutes. I learned my lesson last night with the turkey. I forgot the parsley, but since Paul and I decided it was more for color than taste, I did not bother going to the store. They call it a sauce, but it isn't. It all soaks into the chicken. There is nothing left to pour on the chicken or the noodles. The only reason I can think of for the lack of sauce is that maybe my pan was too hot and it evaporated before it really had a chance to simmer. NOTE: I just typed out the recipe. Apparently, the chicken is supposed to be removed from the pan before making the sauce. That would explain what happened to all the sauce. The chicken sucked it all up. Lesson learned. We had mini ziti and broccoli with the chicken.
The finished product
The Verdict:
Nicole- Yummy. Loved the flavor of the chicken and the light breading. It was like a lemony chicken nudie(Portillos). I didn't miss the extra sauce. I give it a strong 4.Austin-"Mmm...Chicken fingers good." He asked for more and ate it all.
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