140.2…Herb & Crumb Crusted Chicken Piccata

I can’t stop thinking about the chicken I made for dinner last night. It was juicy, delicious and so flavorful!

The outside of the chicken was perfectly crispy and the buttery lemon sauce was out of this world.

In this week’s installment of Great News Cooking Class recipes, I present you with: Fresh Herb and Crumb Crusted Chicken Breasts with Lemon Piccata Caper Sauce. 

Get all your ingredients out.

For the chicken, pound out to about 1/2 inch thickness and season with salt and pepper.

I actually cut 2 huge breasts into 4 pieces.

In a shallow bowl, whisk eggs, Dijon mustard and water. In another shallow dish add fresh breadcrumbs, thyme and parsley. Dip the chicken into the egg mixture first then the breadcrumb mixture.

 

Melt some butter with olive oil in a large skillet, add the chicken and cook for a couple of minutes per side just to brown the chicken.

Transfer the chicken to a greased rack set over a baking sheet (this is the key to keeping BOTH sides crispy).

Bake the chicken for 7-9 minutes or until chicken is done.

Meanwhile, let’s get this delicious Lemon Piccata Caper Sauce going. Combine wine, shallots and lemon juice in a saucepan and bring to a boil.

Keep cooking until the sauce is reduced to 1/4 cup. Reduce heat and add chilled butter one piece at a time.

Remove the pan from the heat and add some capers and the sauce is ready!

Take the chicken out of the oven.

I served the chicken with the sauce spooned over the top. I also drizzled the sauce over the angel hair pasta and green beans that I served with it.

Fresh Herb and Crumb Crusted Chicken Breasts with Lemon Piccata Caper Sauce

Original Recipe: Phillis Carey, Great News

Printable Recipe

Chicken:

4 boneless skinless chicken breasts

salt & pepper to taste

2 eggs

1 Tbsp Dijon mustard

1 Tbsp water

2 cups coarse fresh breadcrumbs

1 Tbsp minced fresh thyme (I actually used a tsp dried thyme)

1 Tbsp minced fresh Italian parsley

2 Tbsp unsalted butter

2 Tbsp olive oil

Lemon Caper Sauce:

3/4 cup dry white wine

3 Tbsp chopped shallots

2 Tbsp fresh lemon juice

1/2 cup chilled unsalted butter, cut into 8 pieces (I used half this amount and it was fine)

2 Tbsp capers, rinsed

1. Preheat oven to 400 degrees. Trim chicken and pound between two sheets of plastic wrap to an even 1/2 inch thickness. Season chicken with salt and pepper to taste. In a shallow bowl or pie plate, whisk together the eggs, mustard and water. Combine fresh breadcrumbs, thyme and parsley in another shallow dish. Dip chicken in egg mixture and then coat with breadcrumb mixture, pressing to adhere.

2. Melt butter with olive oil in a large nonstick skillet over medium high heat. Add chicken breasts and cook 2 minutes per side to brown-do not burn. Transfer chicken to a greased rack set over a baking sheet. Bake for 7 to 9 minutes or until chicken is cooked through.

3. For sauce, combine wine, shallots and lemon juice in a medium saucepan. Bring to a boil over high heat and cook to reduce to 1/4 cup, about 5 minutes. Reduce heat to very low and add the butter, one piece at a time, taking care not to let the sauce bubble. Remove from heat and stir in capers. Season to taste with salt and pepper. Pass sauce to spoon over chicken.

 

After a fabulous dinner, you need some fabulous dessert right?

A Brownie Batter Chocolate Chip Cookie of course!

I was excited about breakfast this morning because I had a new cereal to try:

Cinnamon Burst Cheerios. They were pretty good. They tasted like, well…cinnamon flavored Cheerios. :)

After dropping the kids off at school, I did my half marathon training for today: 3 miles. I punched those 3 miles in the face. Pow!

Mile 1 – 11:04

Mile 2 – 11: 23

Mile 3 – 11:11

A slow punch, but a punch nonetheless!

When I got home I had a couple of dates before hopping in the shower.

After a bit of blog reading, it was time for lunch. I made a tuna salad by mixing a wedge of Laughing Cow Garlic & Herb cheese in it, added some tomatoes, onions and broccoli slaw. I wrapped the whole thing in a wheat tortilla with some spinach. Veggies and hummus completed the meal.

I went to my wax appointment and to the grocery store to grab some stuff I need for some appetizers I’m making for Superbowl Sunday. I grabbed a skinny vanilla latte at Starbucks and went to pick up the kiddos.

We are going out tonight with some friends to a Mexican restaurant.

What do you like to order from Mexican restaurants?

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