The weather has been so unbelieveably hot here in Chicago… and has prevented me from cooking my fave fall dishes. But I was determined to cook up something tonight. I decided to cook up a light chicken piccata, which was inspired by Ina Garten’s show on the Food Network. She made it on a recent episode so I decided to whip up my version at home.Here is my recipe for Chicken Piccata with Mushrooms:
2 boneless skinless chicken breasts, pounded flat
salt, pepper, garlic powder, onion powder to season
1/2 cup flour
1 egg + 1tbsp water (egg wash)
1 tablespoon italian seasoning
olive oil for cooking
2 tablespoons flour
1/4 cup lemon juice
1/2 cup sliced mushroom
2 sprigs fresh thyme
2 pats of butter
Pound chicken flat to form a paillard.
Season chicken with salt, pepper, garlic powder, onion powder on both sides.
Add italian seasoning to breadcrumbs and stir.
Dredge chicken in flour to coat.
Dip chicken in egg on both sides.
Dredge chicken in seasoned breadcrumbs.
Heat oil in pan and fry up chicken until golden brown.
Place chicken on a baking sheet & keep warm in 300 degree oven.
Pour out frying oil, reserving about 1/4 cup.
Stir in 2 tablespoons flour to create a roux.
Slowly add lemon juice, mushroom & thyme.
Bring to a boil and stir.
Before serving, remove pan from heat & stir in butter.
Pour lemon butter sauce over chicken.
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