Recipes by JT

Ingredients

Chicken

• Chicken Breast
  (Boneless Skinless)
• Kosher Salt
• Fresh Ground Pepper
• 1/2 cup AP Flour
• 1 Egg
• 1/2 cup Panko Bread Crumbs

Sauce

• Butter Unsalted
• Kosher Salt
• Fresh Ground Pepper
• Juice of 1 Lemon
• 1/4 cup Dry White Wine
• 1/4 cup Chicken Stock
• Fresh Chopped Parsley
• 2 tbsp Brined Capers
  (Rinsed and Drained)

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Chicken Piccata

Enjoy :)

1. Cut chicken breast in half and pound to 1/4" thick.
   A tortilia press works really well just don't press too much.
2. Salt and pepper each side of the breast halves.
3. Add 1/2 tea salt and 1/4 tea pepper to the flour and mix well.
4. Beat the egg with 1/2 tbl water.
5. Heat oven to 400°F
6. Coat both sides with flour, dip in egg and coat with panko.
7. Heat 1 tbl olive oil in a large saute pan. If you have a ceramic non-stick pan spray olive oil on the breast instead.
8. Cook 2-3 minutes on each side then place chicken on a sheet tray with non-stick foil or parchment paper and place in oven. Bake for 5-10 minutes until done.
9. Over medium heat melt 1 tbl butter then add the lemon juice, wine chicken stock, rinsed capers, 1/2 tea salt and 1/4 tea pepper. Boil over high heat about 5 minutes until reduced by 1/2.
10. Off the heat add 2 tbl butter and swirl to combine.
11. Plate the chicken and spoon 1/2 the sauce over each breast. Sprinkle with some fresh parsley.

Copyright © John Thornton.