Dinner Tonight At The Hawthornes.

Oh my. Dinner was good tonight. I decided to give ol' Ina another chance -
with her 5-star Chicken Piccata recipe.
If you recall the other day, I tried her 5-star rated recipe for spinach something or other.
See, I can't even remember the name of the dish or what is was,
although spinach comes to mind.
I do recall my professional opinion was ... "meh."
But, I loves me some Ina, so I'm game to go again.

Here's my stuff:

For the chicken:
1/2 cup flour with Kosher salt and freshly ground pepper
1 extra large egg with 1/2 TB water
Panko bread crumbs
Parsley

For the sauce:
1/3 cup freshly squeezed lemons, lemon halves reserved
1/2 white wine (I used Nathanson Creek Chardonay)
3 TB unsalted butter (not shown)

I found chicken breasts on sale today at Foodlion for $1.49/pound, so I knew what I was having for dinner tonight. I bought about 8 2-chicken packs
and used 2 packs tonight and froze the rest.
First, I skinned and boned the breasts, then pounded them to about 1/4 inch thick.
Season them with salt and pepper.

Now, here's the process:
First you dredge the chicken through seasoned flour, then a trip through the egg,
then a nice roll in the Panko.

I heated up some extra virgin olive oil and sauteed the fillets about 3 minutes on each side.

I placed the cooked fillets on a baking pan and kept the first batch in a warmed oven while I sauteed the second batch.
I did NOT cook them for 5-10 minutes in a 400-degree oven as Ina told me to do.
They were cooked just fine in the oil.

Next, I started the sauce. I melted 1 TB of the butter, then added the lemon juice, wine, and the reserved lemon halves, salt and pepper.

Boil until reduced by half and add in the remaining 2 TB butter.

This morning, I had picked 3 asparagus spears out of the garden, so I sauteed them in unsalted butter and added some salt and pepper.

And here it is. Asparagus and chicken breast with the lemon/wine sauce over top and sprinkled with some chopped parsley and sliced red grapes.

Mr. Hawthorne and I both like this dish immensely.
I will definitely make it again.
Rosie's Seal of Approval on the Chicken Piccata.