How do you prepare boneless, skinless chicken breasts?

[ethan]

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Chicken picatta will impress the ladies...

slice the boneless breast to make two thinner "patties" - pound them out to make even thinner with plastic wrap covering them. (you could just buy thinner chicken breasts)

1. dredge in flour
2. cook in a pan with some butter and olive oil till golden brown on each side - when done set aside.
3. pour 1/2 cup of white wine (use decent white wine) in pan to deglaze
4. Add 1/2 cup of chicken stock or broth (you could skip this if you like)
5. add juice of 1 lemon and a good chunk of butter
6. add two or three table spoons of capers
7. When sauce thickens , pour over chicken and enjoy. (I throw in some flour or cornstarch to thicken the sauce

can be served over pasta or rice or by itself with vegetables.

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Between 2&3, you should pour out the excess oil from the pan. You'll also generally end up with a better sauce if you reduce it, then add the butter. (You need to boil the sauce to thicken it, and if you boil a sauce that already contains butter you're running the risk of it separating.)

[cwsiggy]

Thanks for the tip on that picatta.

[TheBlueMonster]

go Jewish on this and make shnitzle. It's basically boneless fried chicken cutlets. Have a little bowl of eggs, dip the chicken in it and then dip it in breadcrumbs. Then fry in a pan. Yummy and heart attack inducing.

[Lazymeatball]

[ QUOTE ]
go Jewish on this and make shnitzle. It's basically boneless fried chicken cutlets. Have a little bowl of eggs, dip the chicken in it and then dip it in breadcrumbs. Then fry in a pan. Yummy and heart attack inducing.

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Isn't that German? like with vienerschnittzle only that's made with veal.