Sun-Dried Tomato Chicken Piccata with Garlicky Smashed Potatoes
Yield: 4 servings
Prep time: 25 min
Cook time: 40 min
Difficulty: **
Ingredients
4 thinly sliced, boneless, skinless chicken breasts (about 1 pound)
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
1 extra-large egg
½ Tbsp water
½ cup seasoned dry seasoned bread crumbs
Olive oil
5 Tbsp unsalted butter, room temperature, divided
⅓ cup freshly squeezed lemon juice (about 2 lemons)
½ cup dry white wine
½ cup sun-dried tomatoes in oil, drained and roughly chopped
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Generously sprinkle both sides of the chicken with salt and pepper. Line up two plates and one shallow bowl on the counter.
- First, mix the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper on one plate.
- In the shallow bowl, beat the egg and 1/2 tablespoon of water together.
- Third, place the bread crumbs.
- Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Place on a clean plate before adding to the saute pan and repeat for the second chicken breast.
- 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 10 to 15 minutes while you make the sauce (chicken cook time may vary based on thickness).
For the sauce
- Over medium heat, melt 2 tablespoons of the butter and then add the lemon juice, wine, sun-dried tomatoes, ½ teaspoon salt and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes.
- Off the heat, add the remaining 3 tablespoons of butter and swirl to combine. Add salt and pepper to taste.
- Serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley, if desired.
NOTE: Buying thinly sliced chicken breasts is a time saver. If you are not able to find them already thinly sliced, ask the butcher to slice for you or place each piece of chicken between two sheets of parchment paper and pound with a meat mallet or rolling pin until they are about ¼ inch thick.
Garlicky Smashed Potatoes
1 lb. small to medium red potatoes
Extra virgin olive oil
1 tsp salt
2-3 garlic cloves, minced
Salt and pepper to taste (about 1 teaspoon of each)
1 Tbsp unsalted butter, thinly sliced
- Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
- While the potatoes are cooking, preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drain the potatoes and let them cool slightly. Place each potato onto the baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil and sprinkle with salt and pepper. Distribute minced garlic evenly among the potatoes and place on top pushing the garlic slightly into the potato with your finger or a fork.
- Roast 25 to 35 minutes, or until golden brown and crisp around the edges.
- Remove the pan from the oven and place one thin slice of butter atop each potato and allow to melt.
- Garnish with chopped parsley if desired and serve immediately.