Chicken Piccata

Is there any recipe that involves pounding meat really thin, breading it, and baking or frying it, that is NOT completely delicious?  This recipe from Ina Garten is no exception; the sauce is tart and rich and buttery, and the chicken is fairly easy to get together.  The sauce is definitely the best part, though, and could be used over steamed veggies, fish, or just plain grilled chicken!

First, preheat the oven to 400 degrees F.  Place chicken breasts between parchment paper and SMASH them out flat!  I don't have a tenderizer, so I use my metal ice cream scoop and it works just as well.  Heat up some coconut oil in a pan.  While that's getting good and hot, dip each chicken breast into flour (seasoned with salt and pepper), then egg, then breadcrumbs.

Fry the chicken for about 2 minutes on each side, and then bake them in the oven while you make the delicious, delicious sauce:

Wipe out the pan with a paper towel, then add 1 tablespoon of butter, the juice of two lemons, the lemon halves, and 1/2 cup of chicken broth.  The recipe calls for 1/2 cup of wine here, but I was completely out of wine (tragedy!), and substituted chicken broth.  Season with salt and pepper, and boil until the sauce is reduced by about half.  

Once the sauce is reduced, remove the lemon halves, and remove from heat.  Add in two tablespoons of butter, and swirl it around until it melts.  I served the chicken with whole wheat fettuccine, and a side of steamed green beans, with the sauce all over everything!  Try making this and NOT putting the sauce all over everything--I dare you!

Oh, and if you accidentally spill coconut oil all down the front of your cabinet and onto the floor, don't worry about it.  Layla will take care of it for you.