Melt in your mouth Chicken Breasts
Do you like dark meat or white meat? It is the age old question—and horror upon horror if you like dark meat and the person in front of you just got the last drumstick. Tell me though—what is the normal reason for why people do not like the white meat? Usually it is because it is too dry—at least that is my reasoning. I like meat that is moist and flavorful, and that doesn’t have to go round and round in my mouth while I try to figure out how to swallow it. Typically I like the dark meat, but I have to say that my all time favorite when I fry up chicken is the back. I also enjoy the wings—which is considered white meat. The closer the meat is to the bone—the juicier it is.
Needless to say though, every chicken has two breasts, and they are white meat. I want to share with you my favorite way to cook chicken breasts so that they melt in your mouth. The number one reason that white meat is dry—is because it is overcooked. I have learned that if you slice it thin (half inch), or beat it thin it will cook to perfection by just cooking it for three minutes on each side.
My families all time favorite way to eat chicken breast is commonly called Chicken Piccata—but I add a little twist to the recipe. Simple, quick and easy are the rules of my kitchen, and this recipe couldn’t get any quicker or simpler. It can be done in 30 minutes or less.
Be sure to gather all your ingredients before you begin—the recipe goes so fast that you will not have time to go and grab once you start.
Melt in Your Mouth Chicken Piccata
1/8 cup milk
1 egg
1/2 cup flour (I used Cassava Flour, but any works)
2 chicken breasts, skinless/boneless (cut in half length wise)
1/4 teaspoon salt
A few twists of freshly ground pepper
6 tablespoons butter
4 cloves garlic, minced
Sauce
2 tablespoons butter
2 tablespoons lemon juice
3 leeks, or 6 green onions—one inch slices
1 teaspoon parsley
The first thing that you will want to do is wash and cut up your leeks into one inch pieces. They like to hide dirt between the leaves so it is helpful to slice them in half lengthwise so that you can rinse between the leaves.
I use skinless, boneless chicken breasts, and I cut them in half length wise and then I place them in a gallon size Ziploc bag I do not seal it shut though. Then I grab a meat pounder and flatten each breast to about 1/4 or 1/2 inch thickness. Pound on one side for awhile, then flip and pound on the other side.
Once the breasts are flattened I then add them to a bowl of one egg and 1/8 cup of milk scrambled together.
In a pie plate I mix together 1/2 cup of flour—I use Cassava flour, but any kind will do, 1/4 teaspoon salt, and a few twists of freshly ground pepper.
On the stove I have a cast iron skillet on medium heat melting 6 tablespoons of butter. To the butter I add 4 or 5 cloves of minced garlic.
Taking the meat out of the egg mixture, I then dredge it in the flour mixture, and put it in the hot skillet.
After 3 minutes I flip the chicken, and set the timer for another 3 minutes.
When the timer goes off I transfer the chicken from the skillet to a plate, and I add 2 tablespoons of butter, 2 tablespoons of lemon juice, 1 teaspoon of chopped parsley, and 3 chopped leaks (you can use green onions if you do not have leeks) to the skillet. I saute the leeks for about 5 minutes—stirring occasionally.
Once it is cooked then you spoon it over the chicken and ENJOY! as the meat just melts in your mouth.
