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Chicken Piccata |
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Serves: 4 Print this Recipe2 chicken breasts large boneless, skinless (about 1 lb. total) 2 eggs beaten 1 1/2 cups round buttery crackers crumbs Dash salt Dash black pepper 3 to 4 tablespoons butter or margarine 1/4 cup water 2 tablespoons lemon juice Preheat oven to 200°. Place one chicken breast half at a time between two pieces of waxed paper. With a rolling pin, flatten to 1/4 -inch thickness. Cut each chicken breast in half. Dip both sides of chicken in eggs, then in cracker crumbs; dip a second time. Sprinkle with salt and pepper; place on a wire rack for 5 to 10 minutes to let the coating dry slightly. In a 10-inch skillet over medium heat, brown two pieces chicken at a time in 2 tablespoons of the butter for 3 to 4 minutes on each side or until no longer pink in center. Transfer to an ovenproof platter in oven. Cook remaining chicken in remaining butter; transfer to platter in oven. To skillet, add water and lemon juice. Cook and stir over medium heat to loosen particles from bottom of skillet. Pour over chicken and serve. Serve with seasoned rice, Brussels sprouts and sliced strawberries. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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