Tuesday, August 2, 2011

Country Chicken Piccata

I don't know where this recipe came from, but I remember my mom made it when I was in high school and I LOVED it. This, along with chicken enchiladas, was the first meal that I perfected. It is so easy. I hadn't made it in awhile and apparently Jordan forgot all about it. He loved it so much that he wants it to become one of our regulars!  Seriously, make this!

4 chicken breasts
1/4 cup milk
1 egg, slightly beaten
1/3 flour seasoned with a little salt and pepper {original recipe calls for cornflake crumbs, but this is not something I keep on hand, so I just substituted it with a simple flour dredge}
4 TBS butter
1 tsp chopped garlic
2 TBS lemon juice {I didn't measure this, I just used the juice of one lemon}
A few green onions, chopped.

Combine the milk and eggs in a bowl. Combine flour and salt and pepper on a plate. If chicken is too thick, flatten  so it can cook evenly. Dip chicken in flour mixture, then egg/milk, then back in flour to dredge.  Melt 2 TBS butter in skillet and add garlic. After the butter is melted and the garlic is fragrant, add chicken and cook on medium heat. Flip after golden brown. If all of the butter has been soaked up, add remaining 2 TBS butter after flipping. After both sides are golden brown and chicken is cooked through, squeeze lemon juice over chicken and top with green onions.

I served this with Mashed potatoes and corn on the cob and it was perfect.