Chicken Piccata With Herbed Basmati Rice

Oh, how this makes me smile:

Whoever invented Knock Knock jokes should get a No Bell prize.

You all are smiling along with me, right?

If not, I can make it up with this really scrumptious dinner. Lemony chicken piccata is so yummy served atop nutty rice chock full of lovely herbs.

Quick, easy and addicting. SO Good.

Chicken Piccata


4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup flour
2 eggs
1 tablespoon water
1 1/2 cup seasoned dry bread crumbs
Olive oil
6 tablespoons unsalted butter, softened, divided
2/3 cup freshly squeezed lemon juice, lemon halves reserved
1 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


1. Preheat the oven to 400℉. Line a sheet pan with parchment paper.

2. 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.

3. Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate. In a second plate, beat the eggs and 1 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.

4. Heat 1 tablespoon of olive oil in a large sauté 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 making the sauce. (If there is any egg left over, I fry it up and serve some alongside the chicken.)

5. For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, reserved lemon halves, 1 teaspoon salt, and 1/2 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 4 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.

Recipe from Barefoot Contessa At Home Cookbook

Herbed Basmati Rice


1 cup uncooked long-grain basmati rice
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced green onion, white and green parts
Pinch freshly ground black pepper


1. Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off heat and allow the rice to sit covered for 5 minutes.

2. Add parsley, dill, green onions, and pepper. Fluff with a fork, and serve warm.

Recipe from Barefoot Contessa At Home Cookbook

Oh wow! Looks like a little friend invited himself to dinner. That’s fine. He’ll blend right in.

What’s that term?

Oh, yes. Pure Unadulterated Pop Song.

That would sum up this new tune from Greg Laswell. Fun piano, clapping, female accompaniment, big build up. PUPS. Perfect.
Greg Laswell-Come Back Down(ft. Sara Bareilles)

Check out Greg Laswell on Myspace and Facebook. You can buy his music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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