Easy Chicken Piccata With Italian Fried Potatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken cutlet (4 breasts)
• 1 cup flour (1 bowl, about 1 cup)
• 1 1/2 tablespoons butter
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 2 tablespoons sauterne (white, dry)
• 1 teaspoon lemon juice
• 4 large russet potatoes
• 1/3 cup olive oil
• fresh thyme
• fresh rosemary
• oregano
• basil
• black pepper
• sea salt

Recipe

• 1 wash chicken cutlets and pat dry with paper towels.
• 2 pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. mix together.
• 3 dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
• 4 coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
• 5 when chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
• 6 add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
• 7 when chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
• 8 when most of butter mixture is absorbed into chicken or dissapates, place the cutlets a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
• 9 clean 4 large russet potatoes.
• 10 slice potatoes into 16 slices each.
• 11 place potatoes slices into large bowl and coat with the olive oil.
• 12 add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
• 13 mix the contents of the bowl together so the seasonings are coated the potatoes with the olive oil.
• 14 place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. test with fork to make sure the potatoes have softened inside.