Our synagogue is taking the 9th graders to Israel . . . . . . and the trip has started. There was a nearly three hour delay of the flight, but the kids have taken off and are on their way to the trip of a lifetime.
Friday, December 23, 2016
Tuesday, December 20, 2016
Chicken Piccata - My kids loved it
Thought I would share the Barefoot Contesa's recipe!
4 boneless and skinless chicken breasts (I purchased the cutlets so they were thin)
salt
pepper
1 cup flour
2 large eggs
1 cup breadcrumbs - unflavored
olive oil
3 T unsalted butter
1/3 c lemon juice
1/2 c white wine
Preheat oven to 275 - line a cookie sheet with tin foil and sprayed with Pam
Sprinkle chicken with salt and pepper.
Mix flour, 1 t salt and pepper in a pie plate. In a second pie plate, beat the eggs with 1 T water. On a third plate, pour out the breadcrumbs.
Dip each piece of chicken in flour, then egg then bread crumbs.
Heat 2 T olive oil in large saute pan over medium heat. Add 2 chicken breasts. Cook for 2 minutes. Turn over and cook for 2 more minutes. Put chicken on cookie sheet. Continue with the next two chicken breasts.
Place chicken in oven for 5-10 minutes.
Wipe out saute pan, and on medium heat melt 1 T of butter and add lemon juice and white wine and salt and pepper.
Boil over high heat for 2 minutes.
Remove from heat and add 2 T of butter and stir to combine.
Service one chicken breast on each plate and spoon on sauce.
I served with cous cous and asparagus.
4 boneless and skinless chicken breasts (I purchased the cutlets so they were thin)
salt
pepper
1 cup flour
2 large eggs
1 cup breadcrumbs - unflavored
olive oil
3 T unsalted butter
1/3 c lemon juice
1/2 c white wine
Preheat oven to 275 - line a cookie sheet with tin foil and sprayed with Pam
Sprinkle chicken with salt and pepper.
Mix flour, 1 t salt and pepper in a pie plate. In a second pie plate, beat the eggs with 1 T water. On a third plate, pour out the breadcrumbs.
Dip each piece of chicken in flour, then egg then bread crumbs.
Heat 2 T olive oil in large saute pan over medium heat. Add 2 chicken breasts. Cook for 2 minutes. Turn over and cook for 2 more minutes. Put chicken on cookie sheet. Continue with the next two chicken breasts.
Place chicken in oven for 5-10 minutes.
Wipe out saute pan, and on medium heat melt 1 T of butter and add lemon juice and white wine and salt and pepper.
Boil over high heat for 2 minutes.
Remove from heat and add 2 T of butter and stir to combine.
Service one chicken breast on each plate and spoon on sauce.
I served with cous cous and asparagus.
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