Chicken Piccata

Hopefully everyone had an amazing Fourth of July holiday! I spent the day with my cousins who I haven't seen in a year. We spent the afternoon reminiscing about the crazy things we did when we were little, such as dressing in our Grandpa's old clothes and pretending we were retirement age, and making forts in the woods (to us, they were palaces because we were such excellent architects). It's crazy to think we could spent days just building forts and playing dress-up. 

However, what I wanted to share with you today is a recipe for Lemon Chicken, or Chicken Piccata. It seems like my mother makes this everytime I'm home from school. It's either because she loves it that much or because it's just really quick and easy to make. It doesn't take many ingredients, just a lot of lemons and a good bottle of white wine. 

Chicken Piccata

2 1/2 lbs. of extra-thin sliced, boneless skinless chicken

1-2 eggs, whisked

1 small paper bag

1 cup flour

3 T butter

1/3 cup olive oil

1/4 cup reaLemon juice (brand)

1/2 cup of freshly squeezed lemon juice (about six lemons)

1 cup white wine

2 t salt & 1/2 t of pepper

Soak chicken in whisked egg for 20-30 minutes. Coat each piece of chicken (using the paper bag) in flour. 

Melt butter and olive oil over medium heat and brown chicken on both sides (takes appox. 30 minutes). Reduce the heat, and  gradually pour in the wine and lemon juice in the same frying pan. After it soaks in the mixture, take chicken out and put in a covered dish. Pour lemon and wine sauce into a small gravy boat (you can thicken it if you'd like). 

Serve chicken over angel hair pasta and drizzle on the sauce to your liking.