Chicken Piccata Recipe

Chicken Piccata

This Chicken Piccata is one of our go-to summer dishes. Serve it with a side of veggies and dinner is done! It is so delicious and yet so simple.

You just dredge it in a traditional 3-step flour/egg/breadcrumb breading and pan fry it. Top it with a lemon butter sauce (add capers for a festive flair) and garnish with parsley.

Dinner. DONE!

It’s a common dish, but I got this recipe from Ina Garten. (Surprise! I think I get half my recipes from her.)

Chicken Piccata
 
Prep time
Cook time
Total time
 
A light and fresh summer dinner.
Author:
Recipe type: Main Dishes, Poultry
Serves: 4
Ingredients
  • 4 boneless, skinless chicken breast halves
  • Kosher salt and freshly ground black pepper
  • ¾ cup all-purpose flour (I use Bob's Red Mill gluten-free)
  • 1 egg
  • ½ tablespoon water
  • 1 cup seasoned dry bread crumbs (I use gluten free)
  • extra virgin olive oil
  • 5 tablespoons butter
  • ½ cup freshly squeezed lemon juice (3 lemons), lemon halves reserved
  • ½ cup dry white wine
  • sliced lemon and chopped fresh parsley leaves for garnish
Instructions
  1. Pound chicken breasts with meat mallet until they're about ¼-inch thick and sprinkle with salt and pepper.
  2. Preheat the oven to 400 degrees.
  3. Mix the flour, 1 teaspoon salt and ½ teaspoon of pepper in a dinner plate.
  4. In another plate, beat the egg and ½ tablespoon of water together.
  5. Place the bread crumbs on a third plate.
  6. Heat 1-2 tablespoons olive oil in a large saute pan over medium heat.
  7. Dip each chicken breast in the flour, then the egg and then the bread crumb mixture and add to the hot pan.
  8. Cook them for about 2 minutes on each side, or until they're browned.
  9. Place them on the sheet pan and bake for 5 to 10 minutes or until done.
  10. For the sauce, melt 2 tablespoons butter in the saute pan (use the same one) and then add the lemon juice, wine, lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper.
  11. Boil over high heat for about 2 minutes.
  12. Remove from the heat and add 3 tablespoons of butter and swirl to combine.
  13. Discard the lemon halves.
  14. Serve the chicken with the sauce and a side of veggies.
  15. Garnish with the lemon slices and chopped parsley.

 

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