Chicken Piccata
Servings: 2 | Time: 30 Minutes
Chicken Piccata is a bright, zesty, and irresistibly savory, chicken dish. It’s a classic Italian-American dish that’s the number one searched recipe on the internet. This recipe creates a tender pan-seared chicken cutlets bathed in a lemony caper sauce, it strikes the perfect balance of richness and acidity. Whether you’re cooking for a weeknight dinner or a special occasion, this simple yet elegant recipe delivers bold flavor with minimal fuss.
Directions
Preheat the oven to 400 degrees.
Cut the chicken breast in half.
Crack the eggs into a cake pan (or bowl) and whisk well.
Mix on another all-purpose flour, salt and paprika.
Add breadcrumbs to a third cake pan.
Dip the chicken breasts into egg.
Then dip the chicken into the flour mixture and coat both sides.
Dip the chicken into the egg again and then dip into the breadcrumbs.
Set aside.
Heat the oil and 1 tablespoon of butter in a large deep sauté pan.
Add the chicken breasts into the pan.
Brown for 2 minutes a side, remove and place them on a sheet tray.
Place in the oven and bake for 12 minutes, or until cooked through.
Wipe the pan and add 1 tablespoon of butter to the pan, add the lemon juice, lemon halves and capers.
Turn the fire off, add the wine, return the heat to low.
Reduce the liquid by half and turn the fire off.
Swirl in the remaining butter.
Season the sauce with salt, pepper, and parsley.
Remove the chicken from the oven, plate the chicken and pour the sauce over the chicken.
Serve
Ingredients
2 boneless skinless chicken breasts
3 eggs
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon paprika
1-2 cups plain breadcrumbs
¼ cup light olive oil
4 tablespoons unsalted butter
¼ cup fresh squeezed lemon juice
1- lemon slices
½ cup chardonnay
¼ cup capers, drained
1 tablespoon chopped Italian parsley
¼ teaspoon salt
Fresh cracked pepper
