Chicken Piccata

This is my favorite dish to make! And only fitting to be my last blog post of the semester.
I start out by breading the chicken and frying it in a pan. I then use the same pan (without washing it out) and add the ingredients to make the sauce. I place the cutlet on top of some spaghetti, add the sauce and serve with a side salad.

Ingredients:

2 Chicken breasts
1 Egg

1 cup seasoned breadcrumbs
Olive oil to coat pan
1 cup chicken stock
2 tbsp capers
3 tbsp artichoke hearts
1 lemon (juiced/zested)
Spaghetti 

Directions:

I cut the chicken breasts in half longways so they cook faster and more evenly in the pan. You should end up with 4 thin chicken cutlets. Soak each of these in the beaten egg and coat with breadcrumbs. Heat up your pan and add olive oil. Cook chicken thoroughly until golden brown on both sides (13-15 mins). Place on paper towels to drain grease. In the pan add the cup of chicken stock, capers, artichoke and lemon juice/zest.
 Bring to a simmer and let sauce thicken. 
In a pot boil spaghetti. Once ready, plate
 spaghetti, place chicken on top and pour sauce
 over entire meal.


ENJOY