This version is very delicious and has a very distinct and memorable flavor. It is as delicious on the last bite as it was on the first.
Blue Ribbon Recipe
Chicken piccata sounds fancy but it's actually made with simple ingredients. We really liked this recipe. The cook time for each chicken breast is perfect. They come out so juicy. Traditional chicken piccata does not have bread crumbs but we like the slight crust they give the chicken in this recipe. With a strong lemon flavor, the fabulous sauce soaks into the meat. The capers are like little briny flavor bombs in each bite.
Trim fat from each chicken breast. Place one chicken breast between two layers of plastic wrap; pound with the flat side of a meat tenderizer or the back of a large metal spoon until 1/4 inch thick.
Do this with each chicken breast and set them aside. Heat 3 Tbsp olive oil over medium heat in a large, non-stick skillet. Since all the chicken will not fit into the skillet at once, I like to use two skillets to speed up the cooking process.
In a shallow bowl, using a fork, beat the eggs together with Dijon mustard and Worcestershire sauce. Place bread crumbs on a serving platter or dinner plate and spread them out.
Dip each chicken breast first into the egg mixture.
Then into the bread crumbs.
Place each chicken breast into the hot oil and cook for about 6 minutes on each side.
Once cooked, remove to a plate and cover with foil to keep warm.
After all of the chicken is finished, drain any excess fat from the skillet/s. Add in the chicken broth, lemon juice, parsley, and capers.
Bring this to a boil while scraping all of the browned bits from the bottom of the pan. Add the lemon slices and remove from the heat.
Remove the foil from the platter of chicken and spoon the sauce evenly over top. Serve immediately.
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