Baked Chicken Piccata

By Claude

Recipe can be doubled easly.

Ingredients

• 2 split boneless skinless chicken breast
• salt and ground black pepper
• 1/4 cup all-purpose flour
• 1 large egg
• 1/2 tablespoon water
• 1/2 cup seasoned dry bread crumbs
• olive oil
• Sauce
• 3 tablespoons butter, room temperture, divided
• 1/3 cup lemon juice (lemon halves reserved)
• 1/2 cup dry white wine
• sliced lemon for serving
• chopped fresh parsley leaves for serving

Preparation

Step 1

Preheat the oven to 400°F degrees. Line a sheet pan with parchment paper

Place each chicken breast between 2 sheets of parchment paper or plastic wrap or plastic bag and pound out to 1/4 inch thick.
Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 teaspoon of water together. Place the bread crumbs on a third plate.

Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and next the bread crumb mixture.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes.

Sauce:
Wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Turn off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate.

Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.