Easy Lemon Chicken Piccata

The original recipe can be found here at The Chunky Chef.

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4 boneless skinless chicken breasts, pounded to a 3/4 to 1" thickness
salt and pepper to taste
pinch of ground thyme
1 tbsp fresh basil chopped
1/2 cup flour
2 tbsp butter
2 tbsp olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
1/2 chicken broth
1/2 cup dry white wine (See here for a list of substitutions if you, like me, do not use alcohol)
2 lemons
3/4 cup heavy cream
fresh parsley and basil for garnish
1 pound thin spaghetti pasta

1. Heat butter and oil in a skillet over medium-high heat. Season flour with salt, pepper, and chopped fresh basil.

2. Place the chicken breasts in the skillet. Cook batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.

3. Drop your pasta in salted boiling water and cook until al dente (according to package directions).

4. Reduce the heat to medium-low. Add the shallots and garlic in the same skillet, stir to saute for 1 minute. Add chicken broth, wine, lemon juice, and heavy cream. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust the salt and pepper, if needed. Simmer the sauce for 3 minutes.

5. Drain the pasta, place in a bowl, and drizzle with olive oil and add the fresh parsley and basil, and toss to combine.

6. Slice the chicken into strips and place over cooked pasta. Pour sauce over the top and garnish with additional chopped parsley and basil.

Note: May serve with cooked pancetta or bacon, as additional garnish.

Easy Chicken Parmesan

This recipe comes from the Delish cooking website. If you haven't visited it yet, you should go and check it out.

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For the Chicken

Set up three separate bowls for breading the chicken.

Bowl 1:

1/2 cup flour

Bowl 2:

2 large eggs, beaten together with 1 tbsp water

Bowl 3:

1 1/2 cups panko bread crumbs

1/2 tsp garlic powder

1/4 cup cup freshly grated parmesan cheese

1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness

kosher salt

freshly ground pepper

vegetable oil

1 cup shredded mozzarella cheese

For the Marinara 

2 tbsp extra virgin olive oil

1/2 small onion, finely diced

4 cloves garlic, thinly sliced

1 (28 oz) can crushed tomatoes

1/4 cup water

kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

2 tbsp freshly chopped basil, plus more for topping

1. Preheat oven to 400 degrees. Prepare breading station with 3 large mixing bowls: 1 bowl for the  flour. In a second bowl, beat together the eggs and water. In a third bowl, add the panko bread crumbs, garlic powder, and parmesan cheese mixed with a fork.

2. Season the chicken with salt and pepper, then coat in the flour and shake off the excess. Dip the chicken into the egg mixture and then into the bread crumb mixture. Repeat these steps for remaining chicken and set aside on a plate. 

3. In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add the chicken. Cook until golden brown, 5-7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.

4. Meanwhile, make the marinara: In a medium pot over medium heat, heat the oil. Add the onion and garlic and cook until soft, about 4 minutes. Add in the tomato and water, season with salt, pepper, and red pepper flakes and let simmer, about 10 minutes. Remove from heat and stir in the basil. 

5. Pour sauce into a 9x13" baking dish and top with the mozzarella and bake until cheese is melty about 10-12 minutes. If desired, broil until cheese is golden, 3 minutes.

6. Garnish with parsley and serve immediately.