JOANNE' S CHICKEN PICCATA

JOANNE' S CHICKEN PICCATA image

Yield 4

Number Of Ingredients 10

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4 boneless, skinless chicken breasts, pounded to scaloppini, butcher will do this for you, or you can place chicken between two sheets of wax paper and pound to 1/4 to 1/2 inch
Salt and pepper to taste
1 cup all-purpose flour
2 extra large eggs
1 1/2 cups dried bread crumbs (panko)
Extra virgin olive oil
3 Tbsp. unsalted butter, at room temperature
3 large lemons squeezed, lemon halves reserved
1 cup dry white wine
Capers if using

Steps:

Preheat oven to 400F. Mix the flour, salt and pepper on a shallow plate. In a second plate, beat the eggs and 1 tablespoon water together. Place the 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 then bread-crumb mixture. Heat 2 tablespoons olive oil in a large saute pan over medium to medium low heat ( I use two pans ifl not large enough). Add chicken breasts and cook for 2 minutes on each side until browned. Place them on a pan while cooking rest of chicken. Heat more olive oil if needed. When finished browning all pieces, place in oven for 5 to 10 minutes to finish cooking. For the sauce, wipe out the saute pan. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, salt and pepper to taste and capers if using. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.