Chicken Piccata

Mike and I made chicken piccata for supper Sunday. It was a quick dish that could be made on a weeknight if you have chicken in the refrigerator. I served it with a thin spaghetti and green beans (for me) and corn (for Mike). (We can't seem to ever agree on one vegetable!)

ingredients
2 thin, boneless skinless chicken breasts
salt &pepper
1/2 cup flour
1 egg
3/4 cup italian bread crumbs
olive oil
3 tbsp butter (divided use)
1/4 to 1/3 cup lemon juice (juice of 2 lemons)
1/2 cup of white wine (nothing too sweet)
fresh parsley for topping, optional
1/2 package thin spaghetti

directions
Preheat your oven to 400 degrees. Place a cookie cooling rack on top of a 13x9 sheet pan.

Set water for noodles boiling. They should be ready just as the sauce is ready.

Sprinkle a small amount of salt & pepper into the flour. Bread your chicken starting with the flour, egg, and then the bread crumbs. Place a shallow saute pan over medium to medium high heat and pour a small amount of olive oil into it, just enough to cover the bottom of the pan. Cook the chicken in the saute pan for about a minute on each side, just enough to make the breading golden and crispy. Place the chicken on the cookie cooling rack and place the cookie cooling rack with 13x9 pan into the oven for 10 minutes or until chicken is cooked through.

In another small saute pan, melt 1 tablespoon butter and add the lemon juice, wine, salt & pepper. Bring to a boil and and let reduce by half, 3 to 4 minutes. Lower heat to medium low. Add in the remaining two tablespoons of butter. Stir until incorporated. Add in the cooked noodles and stir, cooking slightly until the sauce and noodles are well incorporated.

Serve noodles with chicken. Top with parsley (optional).