main dish

What’s Cookin’ in the Parsonage?

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. 

My menu:
Chicken Piccata
Mashed potatoes
Steamed Fresh Broccoli with lemon
Tossed Salad
Thin Mint Cookies and Coffee
(Bought my dessert from a little Girl Scout in my Sunday School class!)
I had a little problem with my electric skillet (which is now in the trash can),
but spite the extra-blackened browned outside, the chicken was still great!

Chicken Piccata

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,

12 thoughts on “What’s Cookin’ in the Parsonage?

  1. I'm sorry to hear your electric skillet bit the dust, but your chicken looked yummy anyway!

    This Sunday I made a southern living crockpot chicken recipe…one of the few crockpot recipes that actually yields moist chicken. It just calls for sliced potatoes, chicken legs and a few spices. Super yummy and so quick.


  2. Yes!!! I want a 30-minute meal…and YOU to come cook for me!!! Your recipes always sound so delicious and your pictures make my mouth water!! Cooking is last on my list but I crave healthy (not really), delicious meals. I have two young boys so I keep my recipes pretty simple! This one we can do!! Yay!!
    I just got an electric skillet from my mom for Christmas (it was on my wish list). I can use this recipe with my skillet, correct? Do I still need to bake chicken in oven for 5-10 minutes? And…don't laugh, but do I add the lemon halves in, rind and all?!!? :\


  3. Hey Rebecca! Thanks for you sweet comments. Glad I can inspire you to cook! I think you'll love this recipe. It tastes like fried chicken, but it's so much healthier! Yes, you brown the chicken in the pan, then stick it in the oven to finish cooking. I'm not laughing…yes, you add the lemon in there rind and all. I actually did slices of the lemon instead of halves, and let them float in the sauce when I served it at the table. Delicious and pretty! I trust it gets rave reviews from your boys…the big one too! =)


  4. Thanks Denise!! I so wished I had taken chicken out of the freezer today instead of hamburger. 😦 (But guess what I'm pulling out for tomorrow!?) ;} Will let you know how it goes. My MIL has a GREAT lemon chicken recipe – which is why I wanted an electric skillet. Hers is usually made with chicken tenders or cut up pieces of chicken. I think my boys, ALL of them, will like it. (And my “older” boy is probably pickier than my “younger” ones.) :\
    Thanks for the recipe — keep them coming!!!


  5. UPDATE! I prepared your recipe last night for our family dinner…broccoli with lemon sauce and all!! I didn't even have a chance to ask for reviews from my family when my youngest son belted out, “This chicken is awesome!!!!” HALLEJUAH AMEN! It was a hit with all the boys, even the “oldest”. I did eventually ask for a thumbs up or down, to get an official report, and I received all thumbs up!!! Yay!
    Just wanted to let you know! Thanks again – will be waiting for next week's recipe! 😉
    In fact, I think I'm going to start a three-ring binder for recipes. I've been printing recipes I find online and not all of them have the format for a recipe card and I just haven't had the extra time to recopy onto a recipe card.


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