Chicken Piccata

I know what you are thinking... "BORING." But wait! Did you know a contestant got kicked off of Top Chef for not knowing how to make Chicken Piccata?!?? Don't let that happen to you!

Jana typed up a recipe book for me as a wedding gift and this Chicken Piccata is a McClenagan favorite. A repeat offender, if you will. Minus the offense. It's good. Quick. Easy to make. And healthy (minus a wee bit o' butter).

Ingredients

Boneless, skinless chicken breasts

1/2 cup flour

2/3 cup bread crumbs

1/2 cup dry white wine (or chicken stock)

1/3 cup lemon juice

Butter

1 egg

Directions

1. Preheat oven to 400

2. Put chicken between parchment paper or in a ziplock bag and use meat pounder to get the chicken to 1/4 inch.

3. Beat egg with 1/2 tsp of water in a shallow bowl. On a plate, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. On another plate, place bread crumbs.

4. Place the chicken in the flour, shake off excess. Dip the chicken in the egg mixture, and then place the chicken in the bread crumbs, covering the chicken.

5. Heat 1 tbsp of olive oil in a medium pan and cook the breaded chicken on each side for 2 minutes.

6. Place the chicken on a baking sheet and cook for 5-10 minutes.

7. While the chicken is baking, melt 1 tbsp of butter. Then add lemon juice, wine, 1/4 tsp salt and 1/4 tsp of pepper and cook on HIGH until sauce has reduced in half, about 2 minutes. Remove from heat, you can melt a little more butter into the sauce if you'd like.

8. Plate chicken and pour sauce over and VOILA! YOU ARE AMERICA'S NEXT TOP CHEF!!!!

Pairs particularly well with mashed potatoes. Or any sort of starch will help compliment the zesty tangy goodness of this chicken.