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.
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By beachgirl20
Haverhill
on February 07, 2012
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very easy to make. I did not add the lemons to the sauce (forgot them glad I didn't, it was very lemony. May cut back next time to 1/4 cup lemon juice. My husband loved it and if you want to be a little bit more traditional, you can add the capers. Thank you, Ina, you rock!
By RocksGrl84
Jersey Shore
on February 02, 2012
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I really enjoyed this recipe and it was pretty easy to make too. It was a bit lemony (so if your not a fan of lemons stay away, but I feel you shouldn't bathe the chicken in the sauce either, just a little goes a long way. I also followed what the others said in terms of not putting the lemon remains in the sauce, it would have been WAAAY to lemony/bitter that way. The chicken had a nice crust to it too. Served with green beans sauteed in garlic and oil. Will do again, but I am also curious about Giada's version so I may try that one too in the future.
By muzicgal_360287
mokena, IL
on January 22, 2012
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I liked this very much except I tripled the recipe and using all of the lemon rinds was way too bitter! I ended up throwing out the sauce and making a sauce of that I found on here, maybe from Giada but not sure, that used Chicken broth since I didn't have any more wine. I will make her recipe again but not use the rinds. They also absorbed so much of the liquid.
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