Monday, March 5, 2012

Justin's Signature Lemon Chicken

One of the first things Justin and I made in that dinky dorm kitchen 6 years ago was breaded chicken breasts. Justin took this on as his mission to create the perfect chicken piccata, or lemon chicken. Over the years his recipe has changed, and to my knowledge there is no finer version of this dish in existence.

Having a signature dish is priceless. It's something you always have in your back pocket for when you have guests, friends or family over for dinner and want to show them you care. Or if you just take secretly smug delight in having someone rave over your talents.

1 lb chicken breasts, sliced through and pounded OR chicken cutlets
1.5 cups dry breadcrumbs
Dash of garlic powder, cayenne, black pepper
1 egg
1 lemon
1/2 cup white wine
4 tbsp butter
Olive oil

 First, preheat your oven to 300 degrees.

These chicken breasts are butterflied, and we bought them that way. Sometime I'll show you how it's done.

 Scramble the egg on a dish for dipping.

Combine breadcrumbs, garlic powder, cayenne, and pepper.

Mmm crunchy goodness.

Fry them up in some butter and olive oil until golden on each side.

Add a bit of salt and throw them on a baking dish (see my fettucine alfredo in the background?)

While the chicken are in the oven, squeeze a lemon into the pan, along with the white wine. Let this reduce until it's a fine glaze, almost when it seems like there won't be enough sauce. This ensures that your sauce won't be bitter. Then add 2 tablespoons of butter to get it silky.

 When it's ready, just dip the chicken in on both sides. Just enough to get the flavor.

Pour the sauce over the top of the chicken when you plate it. We had ours with fettucine alfredo. 
I'm so happy I married this guy.


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