{"id":690,"date":"2021-05-01T08:12:54","date_gmt":"2021-05-01T08:12:54","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=690"},"modified":"2021-05-15T04:59:39","modified_gmt":"2021-05-15T04:59:39","slug":"chicken-piccata","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=690","title":{"rendered":"Chicken Piccata"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>500g\u00a0boneless skinless chicken breasts<\/li><li>salt and freshly ground black pepper\u00a0to taste<\/li><li>\u00bc\u00a0cup\u00a0rice flour<\/li><li>1\/4\u00a0cup\u00a0breadcrumbs<\/li><li>1\u00a0large\u00a0egg<\/li><li>1\u00a0Tablespoon\u00a0water<\/li><li>2\u00a0Tablespoons\u00a0olive oil<\/li><li>2\u00a0Tablespoons\u00a0butter<\/li><li>1\u00a0cup\u00a0low-sodium chicken broth<\/li><li>2\u00a0lemons<\/li><li>\u00be\u00a0cup evaporated milk<\/li><li>\u00bc\u00a0cup\u00a0capers<\/li><li>hot cooked pasta or mashed potatoes\u00a0for serving<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Slice the chicken breasts in half horizontally (&#8220;butterfly&#8221; cutting them) so that you&#8217;re left with 4 thin chicken breasts. Season with salt and pepper.<\/li><li>Beat the egg in a shallow bowl with 1 tablespoon of water. Add the\u00a0flour to another shallow bowl, and the breadcrumbs to a third shallow bowl.\u00a0<\/li><li>Coat the chicken on both sides in the flour, then egg wash, and then breadcrumbs.\u00a0<\/li><li>Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook for about 3 minutes on each side, or until cooked through. Set aside onto a plate.<\/li><li>Reduce heat to medium low.\u00a0Add chicken broth, cream, juice from both lemons, and capers. Season with salt and pepper if needed. Allow the sauce to cook and bubble for about 3-5 minutes. Return chicken to pan.<\/li><li>Serve the chicken and sauce over mashed potatoes or hot cooked pasta.<\/li><li>Serve with a side of\u00a0Roasted Vegetables, steamed broccoli or\u00a0green beans.<\/li><\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 500g\u00a0boneless skinless chicken breasts salt and freshly ground black pepper\u00a0to taste \u00bc\u00a0cup\u00a0rice flour 1\/4\u00a0cup\u00a0breadcrumbs 1\u00a0large\u00a0egg 1\u00a0Tablespoon\u00a0water 2\u00a0Tablespoons\u00a0olive oil 2\u00a0Tablespoons\u00a0butter 1\u00a0cup\u00a0low-sodium chicken broth 2\u00a0lemons \u00be\u00a0cup evaporated milk \u00bc\u00a0cup\u00a0capers hot cooked pasta or mashed potatoes\u00a0for serving Method Slice the chicken breasts in half horizontally (&#8220;butterfly&#8221; cutting them) so that you&#8217;re left with 4 thin chicken breasts. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=690"}],"version-history":[{"count":1,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/690\/revisions"}],"predecessor-version":[{"id":692,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/690\/revisions\/692"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/691"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}