I spent the first 2 weeks of this endeavor cooking and then having half my family cancel on me!I think we are all starting to get into the swing of things though. Due to the fact that there is always dinner, every night, most nights everyone shows up. Maybe not at the same time, but this is progress, nonetheless. Tonight I was hoping to time it so that everyone was sitting down at the same time. Unfortunately, to do this, dinner gets later and later. We converged about 6:45 and sat down to a dinner of Chicken Piccata, Broccoli and Basmati Rice. I am still really into the Michael Pollan "Food Rules" so simple is best. I decided to wing it on the chicken piccata(pardon the pun!) and looked at a few recipes, then made it up as I went. It came out great although next time I will make a little more sauce so that I can pour some over the rice. It was a big hit though and I decided that what dinner cost was probably equivalent to one dinner entree out at a restaurant! If I'm cooking, I'm saving!!
5-6 Thin Sliced Chicken Breasts
1 cup flour
2 cups Panko Bread Crumbs
2 eggs, beaten
3 tblsp butter
1/2 cup white wine or chicken broth
olive oil for sauteing chicken
Preheat oven to 400. Set up a 2 plates, one with flour, one with bread crumbs and a dish with eggs, beaten. Dip chicken breast into flour, dredge, then dip in egg and then in bread crumbs. Place in pan with olive oil. Cook on medium high heat until brown and crispy on both sides. Transfer to baking dish and repeat with remaining chicken. Place chicken in oven and cook for 15 minutes. In the meantime, make the lemon sauce. Melt 1 tblsp butter, 1/2 cup lemon juice(from lemons - leave 1/2 of one to slice for garnish) and 1/2 cup of wine or chicken broth. Cook for 3-4 minutes, gradually raising the heat, until boiling. Then add additional 2 tblsp of butter.Cook another minute then pour over chicken. Garnish with lemon slices.
Very quick and very easy!