Chicken Piccata

Dinner Recipe Ingredients

• chicken breasts – cut in half if too thick, pound between parchment paper to the achieve the same thickness
• 1-2 cups panko regular or GF bread crumbs, depending on how many chicken breasts you are cooking
• 1 cup All-Purpose or GF flour
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt and 1/4 tsp Pepper
• 6 Tbs butter, divided
• 2 Tbs Olive Oil
• 2-3 Tbs fresh parsley, chopped
• 1/3 cup lemon juice
• 1/2 cup white wine or chicken broth
• 2 Tbs capers
• Any pasta you like
• veggies as a side – broccoli, green beans, whatever brings you joy

Preheat the oven to 350.

Pound the chicken breasts between parchment paper until they are all the same thickness. In 3 separate bowls or plates, put panko crumbs, parmesan cheese, salt and pepper in 1st (mix together), flour in the 2nd and 3 Tbs melted butter. Once the chicken is ready, dredge the chicken in the flour, then butter and then in the panko crumbs. Place on an extra plate or cookie sheet. Repeat with remaining chicken breasts. Meanwhile, heat 1 Tbs butter and olive oil in a skillet. Add the chicken and cook until crispy and brown. Flip to the other side. Then place the chicken on the oven proof plate or cookie sheet. Repeat until all chicken is crispy and brown. Put the plate or cookie sheet into the oven for 15 minutes.

While the chicken cooks, wipe out the skillet and melt 1 Tbs butter. Add the lemon juice and wine. Add 2 lemon halves. Bring to a boil until reduced by half. Remove the lemon halves. Add 2 Tbs butter and 2 Tbs capers. Turn off the heat and whisk all together.

Bring your pasta to a boil, prepare to the package instructions. Also steam your veggies or make your salad. Pair with a Sauvignon Blanc or Pinot Grigio.

To plate, put your pasta down, add the chicken breasts and top with the caper sauce. Sprinkle parsley as a beautiful garnish. Serve with steamed veggies or salad!