KELLY'S CHICKEN PICCATA

YOU MAY HAVE READ OUR BLOG POST ABOUT HOW WE MET A FIREFIGHTER HUSBAND AND WIFE TEAM FROM FLORIDA WHO JUST GOT MARRIED AND TOOK A TRIP UP HERE TO NEW YORK...WELL THIS IS THE DISH KELLY TREATED HER CREW TO WHEN SHE RETURNED TO WORK.  LET THE DROOLING COMMENCE.....
I LOVE THE USE OF CAPERS, LEMON AND WHITE WINE TOGETHER.  THIS IS A GRET DISH FOR THE SPRING TIME.  THE FRESH AND VIBRANT FLAVORS AND COLORS ARE A PERFECT DISH FOR THE FIREHOUSE. AND IN THE INFAMOUS WORDS OF BEAVIS FROM "BEAVIS AND BUTTHEAD".......CHICKEN PICCATA!

I LOVE THE USE OF CAPERS, LEMON AND WHITE WINE TOGETHER.  THIS IS A GRET DISH FOR THE SPRING TIME.  THE FRESH AND VIBRANT FLAVORS AND COLORS ARE A PERFECT DISH FOR THE FIREHOUSE. AND IN THE INFAMOUS WORDS OF BEAVIS FROM "BEAVIS AND BUTTHEAD".......CHICKEN PICCATA!

Chicken Piccata


8 chicken breast (sliced in half) to make 16 small cutlets
4 lemons
1 jar capers
3 cups of all purpose flour
2 cups italian breadcrumbs
4 eggs
1/2 yellow onion
2 tbsp Chopped garlic
1 cup dry white cooking wine
3 cups low sodium chicken broth
2 tbsp butter
1 bunch italian parsley
Salt
Pepper
Olive oil for searing
2 boxes of whole wheat thin spaghetti

1. Cut all the chicken breasts in half. You can pound them thinner if you want to.
2. Preheat oven to 350 degrees
3. Fill a large pot with water and a big pinch of salt and start to boil water for pasta
4. Lay out an assembly line of 2-3 cups flour(add a sprinkle of salt and pepper),then egg wash, then breadcrumbs (in that order all in different dishes large enough to dip chicken in)
5. Dip each side of chicken in flour, then egg wash, then breadcrumbs and place to the side (for the no bread pieces I just dipped in flour and placed aside).
6. Once all are coated, heat olive oil in pan on medium heat. Enough to coat the whole pan. About 1/4 cup.
7. Brown each piece of chicken in oil. About 2-3 minutes a side.
8. Place chicken on large baking sheet.
9. Place chicken in oven for 8-12 minutes or when done, depending on thickness
10. Place pasta in boiling water and follow directions. (Usually cooks 8-10 min)
11. Add a small amount more oil and butter to pan you browned chicken in.
12. Add sliced onions and garlic until onions are translucent.
13. Coat with about 1/4-1/2 cup flour.
14. Pour in chicken stock and white wine and set to medium high so it boils and thickens. Squeeze juice of two of the lemons in. Make sure to stir it up.
15. Once thickened a little, add capers and stir.
16. Drain your pasta and check your chicken.
17. Once chicken is done, remove from oven. Ladle some of the piccata sauce onto chicken and place a slice of lemon on each piece of chicken. Then sprinkle with parsley.
18. Toss a small amount of olive oil in pasta so it doesn't stick to itself.
19. Serve excess piccata sauce on the side for the pasta.
20. Watch it disappear :)

 

Posted on April 17, 2015 and filed under DINNER.