Chicken Piccata

This is one of my go to dishes during those busy work days. It takes a little work in the beginning but if you can manage that, you will have a delicious dinner and enough left over for later in the week! This is also a hit with the kiddos!

Chicken Piccata

3 boneless skinless chicken breast
1 cup flour
2 eggs
2 cups Italian bread crumbs
3 lemons
1/2 cup white wine
1tsp capers
2Tbls butter
1 cup fresh arugula
Shaved Parmesan
Salt and pepper

Pre-heat oven to 400
To prepare your chicken breast take your cutting board and wrap it in plastic wrap. Take one chicken breast and butterfly it (slice on the side of the breast and cut almost all the way through, so when you lay it flat it looks like a butterfly). Cover the breast with another piece of plastic wrap and then pound out. You want your chicken to be thin (you do not need a meat mallet for this, I used the back of a thick wooden spoon). Repeat this process with all 3 pieces of chicken. Once your chicken is ready set aside and prepare your flour, eggs, and bread crumbs. Have 3 separate plates set out. First plate take your flour and season it with a little salt and pepper, then whip your eggs and have those in your second plate, finally place your bread crumbs in the third plate. Season your chicken well with salt and pepper. Have a large skillet on the stove heating up with about 2Tbls olive oil. Take your piece of chicken dredge it in the flour and shake off any excess, then dip in the eggs, and end with bread crumbs. Make sure both sides are lightly coated. Place your chicken in the skillet and brown on both sides for about 2-3 minutes. Add more oil if needed in between each piece of chicken. Place your golden brown chicken on a foil lined baking sheet. When all your pieces of chicken are browned put in the oven and start on the sauce.(the chicken will only need to cook about 10 minutes in the oven)

For the sauce, wipe out the skillet you used to brown the chicken. On medium heat take the juice of all 3 lemons, the white wine, and capers and bring to a boil. Reduce your liquid by about half. Turn off your heat and add the 2Tbls butter. Swirl until your butter is melted. Place your chicken on a large platter and pour the lemon butter sauce over top. Finally take the 1 cup fresh arugula and toss it with a little olive oil and salt and pepper. Place over the chicken and top with shaved parmesan.

This dish is so lemony fresh, and yummy! If you can get through the pounding out and breading part it is fairly easy and quick to make! My family loves this chicken and I hope yours will to.

**Pasta or wild rice make a great side to this dish
***This chicken is great the next day over a fresh salad for lunch