Prep 15 mins
Cook 15 mins
When you are tired of the same old chicken, try this one. The lemon really "freshens" up this dish.
- 8 ounces fresh mushrooms
- 2 boneless skinless chicken breasts (approx. 1 lb.)
- Italian breadcrumbs
- 2 eggs
- fresh gorund pepper
- 8 tablespoons olive oil (approximately)
- 1 cup dry white wine (approximately)
- 4 tablespoons fresh lemon juice (2 lemons should do it)
- 4 teaspoons finely chopped parsley
- Sautee mushrooms in butter until tender and set aside.
- Cut chicken into 4 evenly sized pieces. Place between sheets of wax paper and pound to flatten. Chicken should be 1/8"- 1/4" thick.
- Beat eggs adding a dollop of milk.
- Blend flour (about 1/2 cup) with a little less amount of bread crumbs. Mixture should still basically look"floury". Add pepper and oregano (to taste) and a little parsley. Mix together.
- Dip chicken pieces in egg mixture and dredge in flour mixture. Coating should be fairly light.
- In large fry pan, put in olive oil (not too deep, chicken should be about half covered in oil). When the oil is very hot but not smoking, add the chicken in one layer and cook until golden brown. Turn and cook until golden brown on the other side. Cooking time should be 2-3 minutes each side. Remove chicken from skillet and carefully pour off the fat. Return chicken to skillet.
- Add mushrooms to skillet, return to heat and add wine (3/4 to 1 cup). Cook briefly until liquid starts evaporating, stirring to dissolve any brown"good bits" in skillet. Add the lemon juice and turn meat coating with the thin sauce thus created. Transfer meat to a warm platter and garnish with lemon wedges and parsley.
- Serve with your favorite pasta or rice.
I found the flavor of this recipe to be extremely rich. I followed the recipe exactly and just felt like the lemon and the cooking wine were overbearing. I will definitely try this again, but next time I would use half as much lemon juice and half as much wine. I served this over ziti noodles.
Were the capers overlooked in this picatta dish?