Tuesday, April 14, 2009

Parmesan Chicken Piccata

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.

Enjoy!

6 comments:

~Madeline~ said...

I love chicken picatta. It is so simple to prepare, totally economical but most importantly delicious! I've never made it with honey but that sounds great. I also like to add capers to sauce.

The Merlin Menu said...

Yes, I agree. Simple, quick, and yet a bit elegant too. I know it's often made with capers, I'm just not yet a big capers person. If you try it next time with honey, I'll try mine with capers. Deal?

Thanks for the visit. Come back often. I'm posting Stuffed Pork Chops this weekend.

Karen@Mignardise said...

This caught my eye on Tastespotting. Looks so simple, yet so good. Just right.
Nice blog!

Deseree said...

This looks so delicious! I love chicken picatta. Your picture is beautiful :)

Kevin said...

That looks tasty! I will have to try adding a bit of honey to my next chicken piccata.

Ginger said...

First of all, your photo is amazing!! Second, Chef Ron Merlin your chicken piccata is dinner party worthy. I am definitely making this next week. I am following your recipe exactly!! Thanks for sharing and have a good weekend....