This is the second month that I have participated in The Secret Recipe Club. What can be more fun than taking time to visit a another blog, select a recipe to prepare and then post about it! The twist is that it is a secret. Early in the month, each participant is assigned a blog from those wishing to play along. On the designated day everybody posts and reveals their "secret blogging friend" and the dish prepared!
Last month Ewa at Delishh prepared a recipe from my blog and ironically, I was assigned Ewa's blog this month! As I perused her blog I found so many recipes that I wanted to make. I found a recipe for Swedish Chocolate Balls as well as a familiar but long-lost childhood recipe for No-Bake Cookies! Ewa is passionate about food and shares quite a variety of international culinary delights...do take time to visit her, you won't be disappointed.
While I intend to make the chocolate goodies I mentioned earlier, today's recipe will be Chicken Piccata. This is one of my favorite dishes. I have a recipe that I have made for a number of years but I just had to try this one. You see, it has all of the usual ingredients with the addition of mushrooms!
This is one of those recipes that comes together quickly so you have to be ready. Do the prep ahead! I did make some changes to the recipe but nothing that would affect the flavor. I used Panko bread crumbs instead of the traditional and I added a tablespoon of water to the beaten egg...because that is what I always do! Ewa suggested serving it with mashed potatoes....I couldn't resist that suggestion!
adapted from Delishhh
Yields: 4 servings
2 boneless, skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
1 egg, beaten, plus 1 Tbsp water
1/3 cup flour
1/3 cup Panko bread crumbs
6 Tbsp butter
1 to 2 cups sliced mushrooms
1/2 cup dry white wine
3 Tbsp fresh squeezed lemon juice
1/4 cup brined capers, drained
1/4 cup fresh chopped parsley, for garnish
4 slices of lemon, for garnish
Pound the chicken breasts between two sheets of wax paper to 1/4" thickness. Season them with salt and pepper.
Set up three shallow bowls/plates.
Bowl 1: Mix 4 Tbsp olive oil and soy sauce together. (This is a quick marinade for extra flavor.)
Bowl 2: Beat the egg and 1 Tbsp water together.
Bowl 3: Mix the flour and bread crumbs together.
Heat the olive oil and 2 Tbsp butter in a large skillet on medium heat. Prepare the chicken by dipping it in bowls 1 through 3 and then into the fry pan. Brown the chicken well on each side, about 3 minutes per side. Remove the chicken from the pan and transfer to a warm plate. Cover with foil to keep warm while you prepare the sauce.
To the same frying pan, add the sliced mushrooms and 2 Tbsp of butter. Saute the mushrooms for 5 minutes. Add the wine, lemon juice, and capers to the pan. Scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp. of butter.
Plate the chicken and spoon sauce over the top. Add a slice of lemon and parsley for garnish.
Serve with mashed potatoes! (This was a great recommendation!)
My daughter took the first bite and marveled at the flavor. I agree with her, this is a delicious dish. I know the Kitchen Gnome will be sorry that he went camping and wasn't here to enjoy it with us! Never fear...it is definitely one that I will make again!