Chicken Piccata

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GFCFSF Chicken Piccata

 

  • 4 boneless, skinless chicken breasts (1.5-2lbs)
  • Kosher salt and freshly ground black pepper
  • 1 cup GFCFSF flour (I use King Arthur)
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1-1/2 cup seasoned dry bread crumbs (I save the end pieces from Udi's bread and when I have enough, I put them in a coffee grinder and add a little salt, pepper, thyme and garlic powder)
  • Good olive oil
  • 4 tablespoons GFCFSF margarine, room temperature, divided (I use Earth Balance Soy Free)
  • 1/2 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 2/3 cup dry white wine
  • Sliced lemon, for serving (optional)
  • Chopped fresh parsley leaves, for serving (optional)

 

Directions:

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

Place each chicken breast between 2 sheets of parchment paper or plastic wrap 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 tablespoon 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 bread crumb mixtures.

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 while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the margarine 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. Discard the lemon halves. Off the heat, add the remaining 2 tablespoons of margarine and swirl to combine. Serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Chicken Piccata - GFCFSF