Chicken Piccata

 

1/2
cup plain dry breadcrumbs
Grated rind of 2 lemons
1/2
teaspoon dried thyme, crushed
1/2
teaspoon salt
  Juice of 2 lemons
4-5
boneless chicken breasts
2
tablespoons butter
1
tablespoon olive oil
1
small clove garlic, crushed
3/4
cup white wine
1

tablespoon drained capers

 

 

Mix breadcrumbs, lemon rind, thyme and salt.  Wash chicken breasts and dip in lemon juice.  Then dip in crumb mixture and place on a cookie sheet lined with parchment paper.  Repeat for the remaining chicken breasts.

 

Heat oven to 450 degrees.  Bake chicken breasts for 20 minutes.  Turn chicken over and bake an additional 5 to 7 minutes.  Cool in pan for 30 minutes.

 

Seal in foodsaver bags and freeze.

 

When ready to cook, defrost package of chicken breasts overnight in refrigerator or cut corner of bag and defrost in microwave on defrost setting for 10 minutes or until chicken is slightly soft.

 

Add butter, olive oil and garlic to a 10-inch skillet.  Sauté garlic gently over medium-low heat for about 1 minute.  Increase heat to medium-high; add wine and capers.  Boil uncovered 2 minutes.

 

Place thawed chicken in pan.  Continue to boil 5 minutes.  Turn cutlets over and cook an additional 2 to 3 minutes or until sauce just starts to thicken.  Serve immediately with sauce. 

 

Serves 4 to 5.