Chicken Piccata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
655 kcal
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Course
Main Course
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Cuisine
American
Chicken Piccata
Description
The Chicken Piccata recipe starts with thin, flattened chicken breasts seasoned and breaded with flour, egg wash, and seasoned breadcrumbs. The chicken is pan-fried briefly to develop a golden crust, then baked to finish cooking through. A sauce is prepared in the same pan, melting butter and deglazing with lemon juice and dry white wine, then flavored with briny capers. This sauce is spooned over the chicken just before serving, imparting a fresh citrus tang and a buttery richness. Sliced lemon and fresh parsley garnish provide brightness and color, complementing the crisp texture of the chicken coating with a lively, savory finish.
This dish suits a main course paired with simple sides like pasta or steamed vegetables, soaking up the bright, buttery sauce.
Leftover chicken piccata can be stored in the refrigerator for 2 to 3 days and gently reheated in a skillet with a small amount of liquid to prevent drying out. Note that the crispy coating softens upon reheating, so it is best enjoyed fresh.
Ingredients
- 2 chicken breast boneless, skinless
- salt freshly ground
- black pepper freshly ground
- ½ cup all-purpose flour
- 1 egg
- ½ tablespoon water
- ¾ cup bread crumbs seasoned dry
- olive oil
- 3 tablespoons butter
- ⅓ cup lemon juice about 2 lemons), lemon halves reserved, freshly squeezed
- ½ cup white wine dry
- 2 tablespoons capers drained, brined
- lemon for serving, sliced
- parsley for serving, chopped, fresh
Instructions
- 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. Use a rolling pin or heavy skillet to pound each out to about 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. 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 or until browned.
- Place the chicken breasts on the sheet pan and bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tablespoon of 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 the capers. Swirl to combine.
- Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley if using.
Notes
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently with added liquid to retain moisture.
- The breaded coating will soften after refrigeration and reheating and will not remain as crisp as freshly cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 655kcal | 33% |
| Carbohydrates | 59g | 20% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 903mg | 38% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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