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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons drained capers
1/4 teaspoon salt
6 very thin lemon slices
1 tablespoon chopped fresh parsley
1.Place chicken breast halves between sheets of plastic wrap. Lightly pound.
2.In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
3.Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and sauté 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
4.Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley.
5.Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately.
Makes 6 servings
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Chicken Piccata
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 tablespoons Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons drained capers
1/4 teaspoon salt
6 very thin lemon slices
1 tablespoon chopped fresh parsley
1.Place chicken breast halves between sheets of plastic wrap. Lightly pound.
2.In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
3.Heat 2 tablespoons oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and sauté 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
4.Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley.
5.Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately.
Makes 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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