Chicken Piccata

December 27, 2009

1 lb of chicken breast or tenderloin
1 egg
1 cup of Panko breadcrumbs (can use any type of breadcrumbs but the Japanese ones are the best, like and flaky)
3 tbsp butter
half a lemon
1/4 cup of capers
1/2 cup of chicken broth or dry white wine
1 tsp of Lawry’s Garlic salt
3 tsp of chopped parsley
2 tbsp of olive oil

Step 1: Take uncooked chicken and dip into egg mixture (one egg scrambled) and then coat with breadcrumbs. Season both sides of the chicken with garlic salt.

Step 2: On med-hi heat, add olive oil until pan is hot. Add chicken and fully brown and cook completely. Set aside.

Step 3: To de-glaze the pan and add flavor to your sauce, pour chicken broth and butter into the pan that you just cooked the chicken in. After all the brown bits of the pan are incorporated into the broth and butter mixture, add capers, and the juice of the half of lemon. Reduce the sauce down halfway and add the chicken. Rotate the chicken in the pan until coated and add the parsley to the pan. Continue to flip chicken as the sauce thickens into a glaze. Bon Appetite!


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