Chicken Piccata

Ever since I was young, I have not been a fan of beef, but have always LOVED chicken, I would try to "give up" red meat for Lent every year, and trust me it never worked.  So when I search for recipes I usually gravitate towards chicken ones, while anything with beef in it is going to have to sound pretty amazing to catch my eye.  This recipe sounded easy and tasty because chicken and lemon is pretty much a winning combination.  I was amazed at how few ingredients there are and yet how much flavor there was. The hubby finished off the meal telling me that I could make that every night and he would be okay with it....yeah it really is that good.

Ingredients:

4 boneless skinless chicken breasts

2 egg
2 cup Italian seasoned breadcrumbs
6 Tbsp butter, Divided
juice of 1 lemon, lemon halves reserved
3/4 cup chicken broth

Directions:

1.  Cut the chicken into tenders, thin strips.
2.  Put the breadcrumbs in one bowl and in a differenrt bowl beat the eggs.
3.  Melt 2 Tbsp. of butter in a large skillet, bread the chicken by first dipping the chicken in the egg and then in the breadcrums and then frying in the pan, use up to 2 more Tbsp. to fry the rest of the chicken in.  Cook the chicken until it is cooked on both sides and cooked through.
4.  Once all the chicken is cooked, remove the tenders and set on a plate.  Add the chicken broth, lemon juice, and 2 Tbsp. of butter.
5.  Bring the mixture to a boil and and let reduce for 2 minutes.  Serve on top of the chicken.

Since you are cutting the chicken into tender, it cooks much faster and you can make sure that the chicken is still juicy and not over cooked.  I served this meal with steamed green beans which pair well with the lemon butter sauce as well.  This dish is quick easy and sure to please all that you serve it to. I even served this to my most picky friend and she ate it up (except for the green beans, which I expected).  Please try this for your next meal, you will not be sorry.

ENJOY!