Chicken Piccata

Show: Episode:

Picture of Chicken Piccata Recipe 3 Videos | Photo: Chicken Piccata Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 502 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
2 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 split (1 whole) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving

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.

Print Recipe

Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

Quick Video Tips

Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.

Wine 101: Get All the Basics

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 502 reviews

  • on May 13, 2013

    Flag

    Excellent! Fairly easy to prepare. Most steps than I prefer; however, easy, nonetheless. The best part? Our boys devoured it! This recipe is definitely a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 19, 2013

    Flag

    The chicken breast were great-- crispy on the outside and moist & tender on the inside. Thought the sauce was waaay too lemony for our tastes. I added chicken broth to dilute the lemon, then had to thicken the sauce with cornstarch. Wouldn't add the lemon rinds to the pan again, and will cut back a little on the amount of lemon juice. I also added capers (rinsed first. Overall the chicken was delicious, but I'm rating it lower because of the changes I had to make on the sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 15, 2013

    Flag

    Delicious chicken recipe especially juicy....my husband usually finds breasts dry in any recipe but this was very much to his liking....I turned down the volume on the lemon by adding a little bit of water along with the wine. We ate leftovers next day by warming the breasts and making a sandwich with dijon mustard and lettuce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.