Parmigiano Crusted Chicken Piccata

Italian
Main Dishes
Poultry
PREP TIME:
30 minutes

SERVES:

4 to 6

TOTAL COOKING TIME:

1 hour
Image
INGREDIENTS
  • 3 lbs boneless chicken breasts
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1/2 tbsp dry diced onion
  • 1/2 tbsp diced garlic
  • 2 tsp chicken boullion seasoning
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp black pepper
  • 1/2 tbsp mushroom seasoning
  • 4 tbsp salted butter, divided
  • 8 oz Parmigiano cheese, shredded

DIRECTIONS

  1. 1.
    Flatten all chicken breast pieces (with bottom side up) with a meat beater into roughly ¼” thickness. Cut chicken breasts into small pieces.
  2. 2.
    Place chicken into a large bowl, add olive oil, garlic powder, diced garlic, onion powder, diced onion, chicken bouillion seasoning, diced parsley. Mix well. Marinate chicken for at least 4 hours or overnight in refrigerator.
  3. 3.
    Prepare cheese flour mix as described in Part 1, Part 2 and Part 3 below.
  4. 4.
    Place chicken pieces into Part 1 (Flour), Part 2 (eggs) and Part 3 (Parmigiano cheese). Place chicken piece on a large cookie sheet.
  5. 5.
    Cook 1 box angel hair noodles according to box instructions al dente. Set aside.
  6. 6.
    Add 2 tbsp salted butter to a non-stick pan. Bring oil to hot over medium-low heat. Add chicken pieces. Cook chicken 2-4 min on each side until golden brown, flipping few times each side.
  7. 7.
    Using a separate large pan, bring 2 tbsp salted butter to hot over medium heat. Add fresh diced garlic, cook until light brown color. Add sliced lemon, cook for 2 minutes.
  8. 8.
    Add white wine, chicken broth, diced fresh parsley, sugar, salt, black pepper. Stir for 1 minute. Add cornstarch slurry, stir until Picca sauce slightly thickens. Lower heat to low.
  9. 9.
    Serve chicken with noodles. Spoon lemon sauce over chicken and noodles. Shake additional shredded Parmigiano cheese as desired.
Picca Sauce
INGREDIENTS
  • 1/2 lemon, thinly sliced, seeds removed
  • 2 tbsp fresh garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/3 cup white wine (Sauvignon Blanc, Chardonnays or Pinot Blanc)
  • Cornstarch slurry (4 tsp cornstarch, 2 tbsp cold water)
  • 2 cups chicken broth
  • 1/2 tsp metlot salt
  • 1/4 tsp black pepper
  • 1/2 tsp sugar

DIRECTIONS

  1. 1.
    Prepare Piccata sauce as described in Step 7-8 above.
Cheese Flour Mix
INGREDIENTS
  • Part 1: 3/4 cup flour, 1/4 tsp Merlot salt, 1/2 tsp black pepper, 1 tsp mushroom seasoning
  • Part 2: 4 whisked eggs
  • Part 3: 8 oz Parmigiano cheese

DIRECTIONS

  1. 1.
    Prepare cheese flour mix in Part 1, Part 2 and Part 3 before Step 4 above.