Chef Michael and the Kitchen Staff hope you had a relaxing holiday! Are you ready to up your cooking game? Put on your chef’s hat and make Chef Michael’s Chicken Piccata! Remember to wash your hands.
Chicken Piccata
- 2 3-4 ounce chicken breasts pounded thin
- 3-4 ounce flour
- 1 ounce bread crumbs
- 1 lemon zested and cut in half
- 2 ounces olive oil
- 4 ounces chicken broth or stock
- 2 cloves chopped garlic
- 1 ounce butter
- Small handful of fresh parsley chopped
- Salt to taste
On a plate, combine bread crumbs and flour, and season with salt. Season the chicken with salt and dredge in flour mixture. In a sauté pan over medium-high heat add olive oil, then add chicken and cook until both sides are brown, about 5 minutes on each side. Remove the chicken from the pan. Add chicken stock to the pan, then squeeze the juice from the lemon in the pan and add zest and garlic. Let boil for 2 minutes or so. Turn heat to low, add the chicken back to the pan, then add butter. Stir the butter until it melts. Place the chicken on a plate, pour the sauce on top and sprinkle with parsley. Enjoy!
