Chicken Piccata

This may seriously be the best dinner I've ever made! Actually it may be the BEST Chicken Piccata I've ever had in my life!

I've had awesome chicken piccata at Johnny's Italian Steakhouse, and not so good piccata at a few other places that shall remain nameless. So I thought I would try my hand at making it at home for a dinner guest. I found this chicken piccata recipe from Allrecipes.com (it has over 700 reviews!), I followed a few of the suggestions from other reviews and added a few of my own. This recipe is with all my adaptions from the previous recipe. I doubled the amounts for the sauce as I served it with Angel hair pasta. The result, OUTSTANDING!

Chicken Piccata

Adapted from Allrecipes.com

• 4 skinless, boneless chicken breasts


• 1 egg


• 2 Tbsp milk


• 4 Tbsp lemon juice


• 1/2 cup all-purpose flour


• 1/4 tsp garlic powder


• 1/4 tsp paprika


• 1 stick butter


• 1 chicken bouillon


• 1 cup chicken stock, boiling


• 1/2 cup white wine


• 1 Tbsp cornstarch dissolved in water


• 2 Tbsp capers

Directions:

1. In a small bowl, beat egg together with 2 Tbsp lemon juice and milk. Set aside.


2. Place chicken breasts in a plastic bag and close tight. Take a canned good and pound chicken until even thickness about 1/2 inch thick. Half each breast into a medallion or strip. In a shallow bowl or dish mix together the flour, garlic powder, paprika and lemon zest if desired. Lightly floured chicken in flour mixture, then dipped chicken in egg mixture, and back in flour mixture. Place floured chicken on plate and place in refrigerator for about 20 minutes to keep chicken keep its coating.


3. In a large skillet, melt 4 Tbsp butter with a little olive oil and brown the coated chicken on both sides. Place on a baking sheet and place in oven preheated to 250 degrees to keep warm while you prepare sauce.


4. Dissolve the bouillon in the boiling chicken stock, then add to skillet. Add remaining butter, lemon juice, white wine and lemon zest. Cover and let simmer for 20 minutes. Mix cornstarch with water to dissolve then add to sauce to thicken it. Add capers once ready to serve.

Serves with Angel hair pasta, Cesar salad and red wine.

ENJOY!!