Recipe

Crispy Chicken with Piccata Sauce

I completed my road trip and arrived in Massachusetts last night. Tonight I got some alone time, so I’m spending it blogging. (Also watching the American Idol finale, I still don’t know who won!) I’m not writing about the road trip yet, I need a little more time for that. Instead here’s a recipe I made a couple weeks before traveling.

Piccata refers to how a dish is cooked. Whether it’s chicken or veal or whatever, it means to be pounded or sliced thin and sautéed in a lemon and butter sauce. My version is prepared differently, which is why I called this chicken with piccata sauce instead of just chicken piccata.

  • 4 boneless skinless chicken breasts
  • 1 cup flour (optional extra Tbsp)
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 3-4 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 cup chicken stock
  • 1 lemon, juiced & zested
  • 1 garlic clove, minced
  • 1 Tbsp capers
  • salt & pepper to season
  1. Season chicken with salt and pepper. Set out flour, beaten egg and bread crumbs in three bowls. Lightly coat chicken breast with flour, dredge in egg wash and coat with bread crumbs. Repeat for all pieces.
  2. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Pan fry the chicken for 2 minutes on each side then place in a baking pan. Cook for 15 minutes in the oven.
  3. While chicken is cooking, melt butter over medium low heat in the skillet with the oil. Add chicken stock, lemon zest, lemon juice, garlic, capers and a pinch of salt and pepper. Bring to a low boil, reduce heat and simmer for 5 minutes, stirring  occasionally. For a thicker sauce, stir in a Tbsp of flour (optional).
  4. Serve chicken immediately drizzled with the lemon sauce.

I came up with this when one night I had my heart set on chicken piccata but my husband wanted something crispy. I went with my tried and true breading technique on the chicken and made the sauce separately, using the leftover pan with the oil. It was a hit.

The chicken after pan frying, before going into the oven. Panko bread crumbs add so much more texture and crunch then regular ones.

Since I added the breading, I opted for a side salad instead of the usual starch like pasta or rice. I made a simple romaine and cucumber salad with a quick vinigarette of olive oil, apple cider vinegar, lemon juice & Parmesan. It was a great pair with the piccata style sauce, so it didn’t matter if they ran together on the plate. It all complimented each other.

Not quite traditional, but still a great dinner for any night of the week. After all the fast food this past week on the road, I am so ready to cook again and make myself some healthier, delicious meals.

Also, wow to the American Idol finale. Didn’t think who won was going to get it, but happy about it! Now that this post and the show is over it’s time for bed. Catch you later!

 

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