Chicken Piccata

• 份量: 2 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

2 thin boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra large egg

1/2 tablespoon water

1/2 cup panko bread crumbs

1/4 cup seasoned bread crumbs

Good olive oil

3 tablespoons unsalted butter, room temperature, divided

1/4 cup freshly squeezed lemon juice (1 lemon), lemon halves reserved

1/2 cup dry white wine

2 T. capers

步驟

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the panko and bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 2 tablespoons of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and capers and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate with mashed potatoes or egg noodles. Spoon on the sauce.

營養

• 卡路里: 926
• 總脂肪: 37g
• 飽和脂肪: 15g
• 膽固醇: 349mg
• 鈉: 1230mg
• 總碳水化合物: 62g
• 膳食纖維: 5g
• 總糖: 5g
• 蛋白質: 74g