Chicken Piccata

Chicken Piccata (or pork piccata) is one of my favorite dishes. Shawn and I always order it when we go to the Cheesecake Factory, they have a delicious one. There are a couple of variations, but really it is pretty simple. I have simplified the sauce a little, but you can make it the original way if you want.

4 Chicken Breasts
1/2 cup grated Parmesan Cheese
1 cup Italian Style Bread Crumbs
2 eggs, beaten with 1 T. water
1/4 cup butter
1/4 cup vegetable/canola oil
1/4 cup freshly squeezed lemon juice
1 T. Capers

Flatten chicken breasts to about 1/4 inch thick. This is really important to get a good crust and tender, moist chicken. Combine Parmesan Cheese and Bread Crumbs. Dip breasts in eggs mixture and then in cheese and bread crumbs mixture. Put in fridge for about 15 minutes. Combine oil and butter in skillet over medium to medium-high heat. Saute chicken fillets for 5 minutes per side, or until brown and cooked.

I usually just make a simple sauce by adding the lemon juice into the pan drippings and then adding capers. But, to make the original sauce you add garlic or shallot to the pan drippings and saute for a few seconds. Next, add 1/2 to 1 cup chicken stock and fresh lemon slices. Simmer until sauce thickens (about 4 minutes). Add lemon juice and capers and simmer. Once sauce thickens remove from heat and add 2 T. butter until it melts. This sauce is a little thicker and richer, but I am lazy most of the time and think it tastes great either way.

*chicken cooked this way also is great cut up and served in salads, without the sauce!