Easy Chicken Piccata With Italian Fried Potatoes

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chicken cutlets and pat dry with paper towels.
  • Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
  • Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
  • Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
  • When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
  • Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
  • When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
  • When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
  • Clean 4 large russet potatoes.
  • Slice potatoes into 16 slices each.
  • Place potatoes slices into large bowl and coat with the olive oil.
  • Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
  • Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
  • Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.
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