Chicken Piccata

Tender, Tangy and Tasty
So my mom is the first to admit that in the early days she was a woman with limited culinary talents. However, there were a few things she always rocked in the kitchen and still does. Her scrambled eggs are still the best on the planet. Chocolate chip cookies are to DIE for. Fried chicken is a gut bomb, but perfectly crunchy, salty and delicious. And her Chicken Piccata is melt in your mouth, holy cow, FABULOUS.

Perfect Piccata (Serves 4)

Ingredients:

• 4 Boneless, skinless chicken breasts (or two whole chicken breasts)
• 1 extra large egg
• 1 T water
• 1 C flour
• Kosher salt and coarse pepper
• 3 T unsalted butter (divided)
• 1 T good olive oil
• 1/2 C white wine
• 1/2 C chicken stock
• 1/3 C fresh lemon juice (about 2 lemons)
• 2 Lemons sliced (for serving)
• 1/2 C Italian parsley, chopped (for serving)

Directions:

• Place each boneless, skinless chicken breast between two pieces of parchment paper or plastic wrap
• Using a kitchen mallet, pound chicken until thin
• Beat egg and water in small bowl
• Mix flour, salt and pepper in a shallow bowl or plate
• In a large sauce pan, heat olive oil over medium heat
• Place egg/floured chicken breasts in pan
• Cook 5 min. per side (or until cooked through and brown)
• Remove chicken from the pan and place on a side plate (until you finish making the sauce)
• Over medium heat, melt 1 tablespoon of the butter
• Add the lemon juice, wine, chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Boil over high heat until reduced, about 2 minutes.
• Turn off the burner and add the remaining 2 tablespoons of butter - stir.
• Return the chicken breasts to the pan
• Place sliced lemon round and chopped parsley on top of the chicken
• Simmer for 3 min and serve!

Herbed new potatoes and steamed asparagus are always a lovely accompaniment to this family favorite. Enjoy!