Classic Chicken Recipes

by Michele Cheplic | More from this Blogger

31 Mar 2009 05:30 AM

I buy chicken breasts in bulk, so the following recipes make regular appearances on our dinner table. They are among the easiest and affordable chicken dishes to prepare, which is why I place them in my menu rotation month after month.

If you are spending this last day of March devising your menu for the upcoming month, I highly recommend adding the following chicken dishes to the list:

CLASSIC CHICKEN PICCATA

Ingredients:

4 boneless, boneless, skinless chicken breasts, pounded thin

3 tablespoons grated Parmesan cheese

1/3 cup flour

Salt and pepper

4 tablespoons olive oil

4 tablespoons butter

1 cup chicken stock

1/2 cup dry white wine

3 tablespoons lemon juice

2 tablespoons capers, drained

1/2 cup quartered artichoke hearts, drained

1/4 cup fresh chopped parsley

Directions:

Mix together the flour, salt, pepper, and grated Parmesan cheese.

Rinse the chicken pieces in water. Pat dry.

Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add the chicken pieces, being careful not to crowd the pan. Brown well on each side, about 3 minutes per side.

Remove the chicken from the pan and reserve on a plate. Cover with aluminum foil and keep warm while you prepare the sauce.

To make sauce: Add the chicken stock, white wine, lemon juice, artichoke hearts and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.

Plate the chicken and pour sauce over prior to serving.

CLASSIC CHICKEN PARMESAN

Ingredients:

4 boneless, skinless chicken breasts, pounded thin

2 teaspoons garlic salt

1/2 teaspoon black pepper

1/2 cup flour

1 egg

1/4 cup water

1 cup seasoned Italian breadcrumbs

3 tablespoons olive oil

3 cups of your favorite marinara sauce (homemade or store-bought)

2 cups shredded mozzarella

1/4 cup grated Parmesan

Directions:

Preheat oven to 375 degrees.

Season chicken with garlic salt and pepper.

Beat egg and water and place in a dish. Dust chicken with flour. Then dip in egg mixture, and roll in breadcrumbs.

Heat oil in a large skillet. Add the breaded chicken and cook just until brown, about 2 minutes per side.

Transfer chicken into a greased casserole dish. Spoon a little marinara sauce over chicken. Top both with cheeses.

Bake until the cheese melts and the chicken is cooked through, about 10 to 15 minutes.

Serve chicken with extra sauce and pasta as a side.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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