Chicken Picatta Recipe
this is really good!
3 tablespoons Dijon mustard
2 eggs
1 cup Italian-seasoned dry bread crumbs
6 chicken breast halves, boneless, NO skin
OR buy the already pounded thin cutlets
2 tablespoons olive oil
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
1/4 teaspoon salt, or to taste
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
PREPARATION:
Pound chicken breasts between sheets of waxed paper or within a food storage bag until thinned and evenly flattened. In a shallow dish, whisk together the mustard and eggs. Place bread crumbs in a wide, shallow bowl or pie plate. Dip the chicken breasts into the egg mixture then into the bread crumbs, coating well. Heat oil in a large skillet over medium heat. Cook the chicken until browned on both sides and done in the center, about 3 minutes on each side. Transfer chicken to a warm serving platter. Pour excess fat from skillet; add chicken broth, lemon juice, capers and salt. Bring to a boil, scraping browned bits from the bottom of skillet. Stir in chopped parsley. Spoon sauce over chicken, and serve immediately.
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