This Chicken Piccata is one of our go-to summer dishes. Serve it with a side of veggies and dinner is done! It is so delicious and yet so simple.
You just dredge it in a traditional 3-step flour/egg/breadcrumb breading and pan fry it. Top it with a lemon butter sauce (add capers for a festive flair) and garnish with parsley.
It’s a common dish, but I got this recipe from Ina Garten. (Surprise! I think I get half my recipes from her.)
- 4 boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour (I use Bob’s Red Mill gluten-free)
- 1 egg
- 1/2 tablespoon water
- 1 cup seasoned dry bread crumbs (I use gluten free)
- extra virgin olive oil
- 5 tablespoons butter
- 1/2 cup freshly squeezed lemon juice (3 lemons), lemon halves reserved
- 1/2 cup dry white wine
- sliced lemon and chopped fresh parsley leaves for garnish
- Pound chicken breasts with meat mallet until they’re about 1/4-inch thick and sprinkle with salt and pepper.
- Preheat the oven to 400 degrees.
- Mix the flour, 1 teaspoon salt and 1/2 teaspoon of pepper in a dinner plate.
- In another plate, beat the egg and 1/2 tablespoon of water together.
- Place the bread crumbs on a third plate.
- Heat 1-2 tablespoons olive oil in a large saute pan over medium heat.
- Dip each chicken breast in the flour, then the egg and then the bread crumb mixture and add to the hot pan.
- Cook them for about 2 minutes on each side, or until they’re browned.
- Place them on the sheet pan and bake for 5 to 10 minutes or until done.
- For the sauce, melt 2 tablespoons butter in the saute pan (use the same one) and then add the lemon juice, wine, lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Boil over high heat for about 2 minutes.
- Remove from the heat and add 3 tablespoons of butter and swirl to combine.
- Discard the lemon halves.
- Serve the chicken with the sauce and a side of veggies.
- Garnish with the lemon slices and chopped parsley.