Chicken Piccata and Thunderstorms

Good morning to all! Well Monday is over, and now onto Tuesday. This morning I woke up to some amazing thunderstorms, and a beautiful lightening display, it was great even though it was 4:00 a.m. I’m not sure Lucy (our dog) was feeling the same as I was, she did not want to get out from under the table. I don’t think I have ever witnessed a dog actually enjoy a storm, and I have owned many different breads. I have always had a love for animals, not sure where this has come from, maybe Betty (grandma) she loves every animal under the sun, but I really don’t know. Anyway this little tidbit has nothing to do with food, but I thought I would share it with you. Today we are going to make some Chicken Piccata; this is probably my favorite Chicken dish. Have a great day everyone! As always just have fun while you’re cooking! By the way Lucy happens to be a 155 pound English Mastiff, that’s afraid of everything and everyone.

Thank You

Paulie

Chicken Piccata

Butter- ½ cup plus 2 tablespoons
Flour- 1 cup plus 2 tablespoons
Chicken Breasts- 4 (8 ounces, boneless, skinless)
Eggs- 4 (beaten, and seasoned)
Chicken Stock- 4 cups
Capers- 3 tablespoons
Lemon Juice- 4 tablespoons
Parsley- 1 tablespoon (fresh, chopped)
Salt & White pepper- to taste

Method to the Madness

1) Pre heat the oven to 375. In a sauté pan melt 2 tablespoons of the butter over medium heat, and add 2 tablespoons of the flour. Making a roux; stir until pasty. Remove from heat and set aside.
2) In a large sauté pan add chicken stock, bring to a boil and slowly add roux in batches. Stock will thicken and should become smooth. Remove from heat and set aside.
3) Season the chicken with the salt & pepper; dredge them in the remaining flour and then the beaten eggs. In a sauté pan heat melt the remaining butter, and then add the dredged chicken breasts. Cook both sides for about 3 minutes. Remove from pan and place chicken in a baking pan.
4) Deglaze the pan with the lemon juice. Make sure you get all the bits on the bottom of the pan, that’s flavor. Add the chicken stock, capers, and season. Pour the sauce over the chicken and bake in the oven for 15-20 minutes. Ready!! Garnish with the parsley, lemon wheels would be a nice touch as well.