Chicken Piccata & Herbed Jasmine Rice

When I first got to the city, Alex's dad made a delicious dinner for us and the first course was his infamous Mozzarella en Carozza. It was so full of flavor, breaded hot mozzarella in a lemon butter caper sauce, yum! So the other night when I was debating what to make for dinner and I wanted that flavor combination, but for a main course, which as it turns out is just chicken piccata. It was so delicious. I rarely brag about my own food (hard to believe, I know) but this was possibly the best thing I've ever made. 

Chicken Piccata
Yield: 2 Servings

1/2 lb chicken breast, boneless skinless
1/4 cup flour
1 egg
1 tbsp half and half
1/3 cup panko
1/4 tsp kosher salt
1/4 tsp ground pepper
3 tbsp olive oil
2 tbsp butter
1 clove garlic, minced
1/4 cup lemon juice
1/3 cup white wine
1 tbsp parsley, chopped

Start by butterflying your chicken breast in half, this will yield two nice thin pieces. Next, set up a little station for yourself with the flour on a large plate, then egg in a bowl (whisked along with the tablespoon of half and half), and another large plate with the panko, salt, and pepper. Start by placing the chicken breasts into the flour until they're completely coated, then into the egg, and finally into the panko. In a large saute pan over medium heat, add the olive oil. After the oil has heated, add the breasts for 3 minutes per side, or until they're no longer pink inside.

Once the chicken's done cooking, wipe out the pan with a paper towel, then place it back over the heat on the stove. Add the butter and the minced garlic, allow them to cook for 2 minutes. Then add in the lemon juice and the white wine, allow them to cook for an additional 3 minutes. Finally, turn off the heat and finish the sauce with the chopped parsley, as well as a dash of salt and pepper.

Spoon this sauce over the chicken breasts, and enjoy!

Herbed Jasmine Rice
Yield: 2 Servings

1 cup Jasmine rice
1 1/2 cups water
1 tbsp butter
1/4 tsp kosher salt
2 tbsp chives, chopped
1 tbsp parsley, chopped
Start by rinsing the rice a few times and drain it completely, then add it to a small pot over medium heat along with 1 1/2 cups of water. Turn the heat to high and bring it to a boil, this should take about 3 minutes. Next, add the butter and salt and turn the heat as low as possible and cover the sauce pot, allow it to sit for about ten minutes. After ten minutes have passed, open the lid to ensure that all of the water has been absorbed and fluff the rice with a fork. Finally, stir in the chives and parsley.


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