BREADED CHICKEN PICCATA
1 lb chicken breasts; boneless, skinless, pounded to 1/4-inch thick
2 eggs, lightly beaten
1 cup plain bread crumbs
6 tbsp olive oil, divided use
2 tbsp butter
1 1/2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup chicken broth
2/3 cup white wine
1 tbsp fresh squeezed lemon juice
Dip chicken in egg, then in bread crumbs, pressing bread crumbs into meat.
In a large skillet, heat 3 tablespoons olive oil. Add half of the chicken, brown on medium heat for 2 to 3 minutes on each side; remove and keep warm. Cook remaining chicken in 3 tablespoons olive oil; remove and keep warm. Remove drippings and any remaining oil from skillet.
In the same skillet, melt butter, stir in flour, salt and pepper; cook until bubbly. Gradually stir in chicken broth, wine and lemon juice, stirring constantly until mixture thickens slightly and comes to a boil.
Return chicken to skillet to warm. Serve immediately.
Servings: 4
1 lb chicken breasts; boneless, skinless, pounded to 1/4-inch thick
2 eggs, lightly beaten
1 cup plain bread crumbs
6 tbsp olive oil, divided use
2 tbsp butter
1 1/2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup chicken broth
2/3 cup white wine
1 tbsp fresh squeezed lemon juice
Dip chicken in egg, then in bread crumbs, pressing bread crumbs into meat.
In a large skillet, heat 3 tablespoons olive oil. Add half of the chicken, brown on medium heat for 2 to 3 minutes on each side; remove and keep warm. Cook remaining chicken in 3 tablespoons olive oil; remove and keep warm. Remove drippings and any remaining oil from skillet.
In the same skillet, melt butter, stir in flour, salt and pepper; cook until bubbly. Gradually stir in chicken broth, wine and lemon juice, stirring constantly until mixture thickens slightly and comes to a boil.
Return chicken to skillet to warm. Serve immediately.
Servings: 4
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