Dinner Again

So, I have a confession... just in the last few weeks I have started cooking dinner again. It had been a pretty long time. I cooked dinner when we lived in Iraq, but it didn't really count most of the time because it was usually something frozen you just had to heat up or something from America you could just mix on the stove. I did very little real get your hands dirty cooking. I mean, it has been a while. We have been pretty transient since August 2008 and that meant we didn't have a fully equipped kitchen for a while. Then when we finally did in Iraq I got pregnant and was too sick to use it for a long time. Since we've been back I have stayed clear of the kitchen for various reasons (huge belly, gallbladder attacks, etc.) and then a few weeks ago I realized how much I missed cooking.
So tonight I made dinner and it was a new dish for me to try. I found it on my ipod last night using the all recipes dinner spinner application. I love playing with my ipod in the middle of the night while I'm nursing Haydn - otherwise it is really hard to stay awake! Here's a look at the Chicken Piccata I made tonight. Everyone agreed that it was very tasty and overall pretty easy, but be prepared for a messy kitchen.


Here's a look at the chicken after it has been breaded


Here's the finished product

I served it with angel hair pasta and it was great! The only recommendation Jeff made was to wait to pour the sauce on until you are going to eat the chicken otherwise it gets a little soggy. Here's the recipe from the all recipes website



Ingredients

* 6 skinless, boneless chicken breasts
* 1 egg, lightly beaten
* 1 tablespoon water
* 1/2 cup dried bread crumbs
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon garlic powder
* 1/4 cup all-purpose flour
* 2 tablespoons butter or margarine
* 2 tablespoons vegetable oil
* 2 tablespoons fresh lemon juice
* 2 tablespoons dry white wine
* 1 tablespoon chopped fresh parsley
* 2 lemons - cut into wedges, for garnish

Directions

1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.