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Before you jump to Salted Seaweed Chicken Breast Piccata recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Pick water over other products. Drinking a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your only source of hydration, conversely, is dumb. Ingesting water instead of other forms of drinks is a good way to aid your body in its health and hydration. This also helps you lower your caloric intake by hundreds of points without having to buy and eat terrible diet foods. Water is often one of the keys to successful weight loss and healthfulness.

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We hope you got benefit from reading it, now let’s go back to salted seaweed chicken breast piccata recipe. To make salted seaweed chicken breast piccata you only need 9 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Salted Seaweed Chicken Breast Piccata:

1. Provide 1 of Chicken breasts.
2. Use 1 tbsp of ☆Sake.
3. Provide 1/2 tsp of ☆Soy sauce.
4. Use 1 of tablespoon~ All-purpose flour.
5. Provide 1 of ★Large egg.
6. Prepare 1/2 tsp of ★Salt.
7. Use 3 tsp of ★Aonori.
8. Take 1 dash of ★ Umami seasoning.
9. Get 1 dash of ★Ichimi spice.

Instructions to make Salted Seaweed Chicken Breast Piccata:

1. Remove the excess fat from the chicken breasts. Cut into 1-cm thick pieces. Season with the ☆ ingredients and gently massage into the meat..
2. Put the flour into a plastic bag. Pat the chicken pieces dry and add to the bag. Shake it up. When the chicken is coated with the flour, remove from the bag..
3. Add the ★ ingredients to the previously used plastic bag. Rub it well until the egg is mixed into the seasoning sauce..
4. Return the meat to the bag. Leave a little air in the bag and tie up the opening. Gently tilt the bag around so that the egg has coated the chicken..
5. Heat a good amount of olive oil in the frying pan and add the contents of the bag in one go!.
6. Shake the pan and use a spatula to spread out the chicken. Fry on medium heat. When the side has nicely browned, flip the chicken over and brown the other side until crispy..
7. Fry for about a total of 10 minutes. If you cook the chicken for too long, it will dry out, so be careful!.
8. When the chicken has finished frying, sprinkle each piece with a pinch of salt, and then it's finished..

Pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and salty capers. Chicken Piccata is a classic recipe everyone should know how to make! This creamy version just takes the traditional lemon chicken piccata up to a whole new level of delicious! Creamy Chicken Piccata – The easiest chicken piccata ever! I made this last night with chicken breast and it was delicious.

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