Chicken Piccata
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 926
- Total Fat
- 37 g
- Saturated Fat
- 15 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 74 g
- Cholesterol
- 349 mg
- Sodium
- 1230 mg
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 926
- Total Fat
- 37 g
- Saturated Fat
- 15 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 74 g
- Cholesterol
- 349 mg
- Sodium
- 1230 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
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Recipe Review Highlights
Many people enjoyed the unique tangy crust on the chicken, achieved by breading. The lemon and wine sauce offered a delightful balance of flavors, with the lemon providing a fresh, zesty kick.
People have substituted panko breadcrumbs, fresh lemon juice, and white wine vinegar for regular breadcrumbs, lemon juice, and white wine. Some have also added capers, garlic, and lemon zest to enhance the flavor.
Several people made this recipe for dinner parties, family gatherings, and special occasions like Mother's Day and Valentine's Day. It was also praised for its simplicity and elegance, making it suitable for weeknight meals and entertaining guests.
