So here's a quick, easy, and different way to prepare chicken. It also looks elegant and is really easy to prepare. But it looks like you know what your doin' in the kitchen, ya know? I personally get tired of fried chicken, baked chicken, and chicken casseroles all the time, so at those times I fall back on on my baked Parmesan chicken or my Parmesan chicken Piccata. Here's the Piccata, I hope you try it and like it.
I find pure lemon juice Piccata to be a bit tart so I add some honey to sweeten it up. Please omit the honey if you like.
Ingredients and Method:
1 large skinless chicken breast. (Obviously you can expand to two or more breasts)
1/2 cup flour
1 egg, room temperature
1/2 cup bread crumbs (seasoned ok and even preferable)
1/3 cup grated parmesan cheese
salt and pepper to taste
1 large lemon
1 tablespoon honey
3/4 cup white dry wine
fresh chopped or dried parsley for garnish
3 tablespoons butter
Place chicken breast(s) between two sheets of wax paper and pound out evenly until approximately 1/4 inch in thickness.
Beat egg and pour into plate. Combine flour and salt and pepper (to taste) in another plate. In a third plate combine bread crumbs and parmesan cheese.
Heat skillet to medium with 1 or 2 oz of butter.
Dredge breast in flour, then egg, and then coat liberally in the crumb/parmesan mixture.
Immediately add to hot skillet and saute on one side for 3 minutes until golden brown, flip over and brown again for 3 minutes. Remove to plate and cover with foil to keep warm. (If you didn't thin chicken to 1/4 inch you may need to saute a minute or two more on each side)
Slice lemon open, cut a few slices for garnish and measure 1/3 cup lemon juice into hot pan, add white wine and honey and quarter lemons and add. Bring to a boil and reduce by 1/2 while scraping up the bits in the pan (called 'fond').
Remove from heat. Discard lemon quarters. Add 2 pats of butter and swirl until melted. Salt and pepper to taste.
Place chicken on plate, spoon sauce over, and sprinkle with parsley and add lemon slice for garnish.