Chicken Piccata with an Herby Bread Salad

Chicken Piccata with an Herby Bread Salad

• 2 boneless skinless chicken breasts

• 1/2 cup flour

• salt and pepper

• 1/4 cup olive oil, divided

• 1 shallot or 1/4 cup onion, minced

• 1/4 cup lemon juice

• 2 Tbs. unsalted butter

• 1 cup bread cubed and toasted

• 1/2 cup tomatoes, cut in half

• 1/2 cup cucumber, thinly sliced

• 1 cup fresh soft herb such as mint or basil

Carefully slice the chicken breast in half lengthwise. 

In a medium shallow bowl combine the flour with a big pinch of salt and pepper.  Dredge the chicken breasts in the flour/cornstarch mixture.  

In a saute pan or cast iron skillet over medium heat, warm 2 Tbs. olive oil. Working in batches cook the chicken breasts, flipping halfway through for about  6 to 8 minutes or until the chicken is browned and cooked all the way through. 

Set the chicken aside but keep warm. 

In the same pan over medium heat add remaining olive oil. Saute the onion for about 30 seconds or until translucent. Deglaze the pan with the lemon juice and add butter and stir until smooth.

In a large bowl place the toasted bread cubes. Drizzle half of the pan sauce over the bread cubes and toss well. Add in the cucumber and tomatoes and toss well and taste for salt and pepper. Toss in the soft herbs just before serving.

Serve chicken warm, drizzle with a spoonful of the remaining pan sauce then top with a handful of the bread salad and a sprinkle of salt and pepper.

Makes 2 to 4 servings