Piccata Piccata

The weather has been so unbelieveably hot here in Chicago… and has prevented me from cooking my fave fall dishes. But I was determined to cook up something tonight. I decided to cook up a light chicken piccata, which was inspired by Ina Garten’s show on the Food Network. She made it on a recent episode so I decided to whip up my version at home.Here is my recipe for Chicken Piccata with Mushrooms:

2 boneless skinless chicken breasts, pounded flat
salt, pepper, garlic powder, onion powder to season
1/2 cup flour
1 egg + 1tbsp water (egg wash)
1/2 breadcrumbs
1 tablespoon italian seasoning
olive oil for cooking
2 tablespoons flour
1/4 cup lemon juice
1/2 cup sliced mushroom
2 sprigs fresh thyme
2 pats of butter

Pound chicken flat to form a paillard.
Season chicken with salt, pepper, garlic powder, onion powder on both sides.
Add italian seasoning to breadcrumbs and stir.
Dredge chicken in flour to coat.
Dip chicken in egg on both sides.
Dredge chicken in seasoned breadcrumbs.
Heat oil in pan and fry up chicken until golden brown.
Place chicken on a baking sheet & keep warm in 300 degree oven.
Pour out frying oil, reserving about 1/4 cup.
Stir in 2 tablespoons flour to create a roux.
Slowly add lemon juice, mushroom & thyme.
Bring to a boil and stir.
Before serving, remove pan from heat & stir in butter.
Pour lemon butter sauce over chicken.

I served this with thyme roasted potatoes & steamed broccoli.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: