LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)

Lovers' Chicken (A Take on Chicken Piccata) image

Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!

Provided by Danielle Sepsy

Categories main-dish

Time 1h50m

Yield 4 servings (or 2 with leftovers)

Number Of Ingredients 13

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Ingredients

3 large eggs
2 cups seasoned breadcrumbs
2 pounds boneless, skinless chicken breasts (about 4 small breasts, or 2 large)
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large shallots, chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 1/2 cups hot water
1 1/2 packets (6 grams) instant granulated chicken bouillon, such as Herb Ox, or 1 1/2 chicken bouillon cubes
Juice of 1 1/2 lemons
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
If necessary, trim the chicken breasts and butterfly them if they are very thick.
Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.