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Waled's Chicken Piccata modified from

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Serves 6 | Prep Time 30 | Cook Time 10

Why I Love This Recipe

I wanted to do something that everyone will like, not some stereotypical sweet dessert that everyone makes. you know i wanted to be different. the butter and pepper and spices are homogeneous mixture while the eggs and the lemons are heterogeneous mixtures. One pure substance i'm using is the water that i will use to rinse the chicken. The flower is a homogeneous mixture. the extra large egg is a heterogeneous mixture. water is a homogeneous mixture. bread crumbs are a heterogeneous mixture. olive oil is a heterogeneous mixture. lemon juice is a heterogeneous mixture. The white wine is a homogeneous mixture. the sliced lemon is a heterogeneous mixture. and parsley is a homogeneous mixture.

Submitted by: "Waled R"

Ingredients You'll Need

Kosher salt and freshly ground black pepper
1/2 (125 ml) cup all-purpose flour
1 (1)extra-large egg
1/2 (15 ml) tablespoon water
3/4 (177 ml)cup seasoned dry bread crumbs
Good olive oil
3 (45ml)tablespoons unsalted butter, room temperature, divided
1/3 (79 ml) cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 (125 ml)cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

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