Fowl Recipe Indeed!

Here is a wonderful recipe for Chicken Piccata that is not only delicious, but quick and easy to prepare as well. I served  this with wild rice, steamed broccoli, and carrots au gratin.  Yum!

Chicken Piccata

2-4 chicken breast halves (skinless and boneless)
Seasonings (salt, black pepper, cayenne pepper)
1/3 cup all-purpose flour
1 egg and 1 Tablespoon water (beaten)
3/4 cup bread crumbs
1/4 cup shredded Parmesan cheese
6 Tablespoons butter
5 Tablespoons olive oil
1/2 cup white wine (or chicken broth)
1/3 cup fresh lemon juice
1/4 cup capers
1/4 cup fresh Italian parsley, chopped

Start by butterflying the chicken breasts in half horizontally then place the chicken breasts between 2 layers of parchment and pound to about 1/4-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.  Dip in the beaten egg then immediately into the crumbs/cheese mixture — coat well.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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