Coco is my picky eater. Luckily (or un-luckily) for her she is the third child, eleven years younger than Miss G., and frankly I am not as vigilant about her diet as I was with her siblings. She seems to be growing and doing well at school so I am not going to worry too much about it. Well, I guess there was the baby root canal incident, but that was her father’s fault and a whole different story….. I will admit that I am not capable enough as a mother to cater to her picky appetite, besides I don’t want to. I subscribe to the philosophy of what my kids learned in kindergarten: “you get what you get, and you don’t throw a fit”. The child would eat noodles everyday if she had her druthers. I am not totally heartless, though, I am always thrilled when I make something she actually likes and chicken piccata falls in that rare category.
- 6 boneless skinless chicken breasts
- 1 cup flours
- 3 eggs
- 2 cups seasoned dried breadcrumbs
- kosher salt and pepper
- olive oil
- 2 T./4 T. butter, at room temp
- 2/3 cup (4 lemons) lemon juice, fresh squeezed
- 1 cup white wine
- 3 T. capers
- 3 T. italian parsley, chopped (if you have it for prettiness)
- Pre heat the oven to 400 degrees.
- Flatten the chicken breast to about 1/4\”. I do it by placing the chicken between plastic wrap and pounding with a rolling pin.
- Put the flour, 1 t. of salt and 1/2 t. pepper on a shallow plate.
- Beat the eggs with 1 1/2 T. of water in a shallow bowl.
- Put the breadcrumbs on another shallow plate.
- Dip each flattened breast in the the flour, fully coat with the egg and then dip it in the bread crumbs.
- Brown 2 chicken breasts at a time in a large saute pan with 2 T. of olive oil for about 2 minutes each side. Repeat until all are done.
- Place the chicken on a baking sheet and bake for 5 to 10 minutes until done.
- Wipe out the pan and melt 2 T. of butter and then add the lemon juice, wine, 1/2 t. salt and 1/4 t. pepper. Boil over high heat until reduced by half. Take off the heat and whisk in 4 T. butter. Add the capers. Add more salt to taste.
- Plate chicken with sauce drizzled over the top and sprinke with the parsley.