Thirty minute meals have given Rachel Ray a name! Who doesn’t like to have dinner on the table in a half an hour…especially on Sunday? My meal yesterday wasn’t a do-ahead dish, but one that is ready in 30 minutes or less. I fixed Chicken Piccata – a recipe I got from Ina Garten on The Food Network. This chicken has a light lemon sauce that is so yummy on the chicken breasts, and also on the mashed potatoes I fixed with it! Because the chicken breasts are pounded out nice and thin, they cook very quickly. If you don’t make this for Sunday, you have to try it for a week night meal!
I invited my MIL to join us yesterday.
|I had a little problem with my electric skillet (which is now in the trash can),
but spite the extra-
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (can use chicken broth)
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Broccoli – My favorite way to eat broccoli is to steam it. I have a steaming pan and I only cook the broccoli for about 3-4 minutes. Then I add a couple tablespoons of light butter, salt, and a tablespoon of lemon juice. I like it better this way than with a cheese sauce. It’s super good! Sometimes I add almonds to it as well for a little crunch.
Do you have any 30-minute meals that you love? What yummy things have you been cooking in your kitchen lately?
From my parsonage kitchen,