Chicken Breast Piccata

Soups Salads and
Side Dishes
Desserts
Fundamentals of
Cooking*

MAIN DISHES

Chicken Breast
Piccata
Chicken Curry
Easy Beef and Pasta
Supper
Manicotti
Penne a la' Vodka
Pita Power Pockets
Pizza
Shepard's Pie
Sloppy Joes
Sweedish Beef Stew

Ingredients (serves 4)
2 whole skinless, boneless chicken breasts, split and flattened*
2 eggs
1 cup Italian-style bread crumbs
2 tablespoons olive oil
1/4 cup white wine
1/4 cup canned chicken broth
Juice of 1 lemon
2 teaspoons capers (optional)
Salt and Pepper

Equipment
Large frying pan
Small bowl
Pie plate
Dinner plate
Serving platter
Spatula

*FLATTENING BREASTS

A whole chicken breast has 2 parts, 1 of which is usually considered a single portion. Most boneless breasts are sold already split. To flatten, lay 1 breast between 2 sheets of waxed paper. Using the flat side of a meat mallet, pound the breast several times until it is about half its original thickness

1. Rinse the chicken breasts under cold water and pat them dry with paper towels. Beat the eggs lightly in a small bowl.
2. Put the bread crumbs in a pie plate
3. Dip each chicken breast in the egg and let the excess drip off.
4. Dredge (drag) both sides of the breast in the bread crumbs and shake gently to remove the excess. Place the breaded breasts on a dinner plate.
5. Put a large frying pan on HIGH heat and let it get hot, about 30 seconds. Add the oil and chicken breasts. Sauté the chicken for 3-4 minutes, until the bottom is golden brown. Turn and cook for 3 minutes more. Reduce the heat to MEDIUM and sauté for 2-3 minutes more, until the chicken is cooked through.
6. Transfer the chicken to a serving platter. Add the wine to the pan and let it simmer and reduce, using a spatula to scrape up any bits of chicken stuck to the pan. Add the broth, lemon juice, and capers, is using. Cook and stir for another 45 seconds, until the liquid thickens slightly. Season with salt and pepper. Pour the sauce over the chicken breasts and serve immediately.

SERVING SUGGESTIONS
Serve with past or wild rice.
Serve boiled or steamed broccoli, or sautéed zucchini.

VARIATION- For Chicken Parmesan, preheat the oven to 350F. Flatten the chicken breasts only slightly and follow steps 1-5. When breasts are brown on both sides (after cooking for 5-6 minutes total), transfer them to a baking sheet. Spoon on a bit of tomato sauce and top with a slice of mozzarella cheese. Bake until the cheese melts and the chicken is cooked, about 10 minutes. Serve over a bed of spaghetti.

From Dad's Own Cookbook, given by ANNE MELSON