Chicken Piccata
Try this Chicken Piccata recipe, or contribute your own.
Try this Chicken Piccata recipe, or contribute your own.
- 1 tablespoon water
- 1/2 cup whole wheat flour
- kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts (i buy organic
- 2 extra-large eggs (preferably organic or local)
- 1 1/2 cups panko or whole wheat bread crumbs
- good quality olive oil
- 6 tablespoons unsalted butter room temperature, divided
- 2/3 cup freshly squeezed lemon juice (2 lemons) lemon halves reserved
- 1 cup dry white wine (choose one that you'd drink)
- sliced lemon for serving
- chopped fresh parsley leaves for serving
- Carbohydrate 14.4078133333333 g
- Cholesterol 45.795 mg
- Fat 27.68193 g
- Fiber 1.99266664048036 g
- Protein 2.39058333333333 g
- Saturated Fat 12.387744 g
- Serving Size 1 1 -6 (92g)
- Sodium 585.220291666667 mg
- Sugar 12.415146692853 g
- Trans Fat 1.564149 g
- Calories 303 calories
Step-by-step
- 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 ½-inch thick.
- Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoon salt, and ½ teaspoon of pepper in a shallow plate.
- On a second plate, beat the eggs and 1 tablespoon of water together.
- Pour out the bread crumbs onto a third plate.
- Dip each chicken breast in the flour, then shake off the excess, and then dip in the egg and bread crumb mixtures.
- Coat the bottom of a large saute pan with a thin layer of olive oil (about 2 tablespoons) and heat over medium to medium-low heat.
- Add two of the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan.
- Wipe out the pan and add more olive oil to coat the bottom.
- Sauté the remaining two chicken breasts for 2 minutes on each side. Place on the sheet pan with the others.
- Bake for 5 to 10 minutes while you make the sauce. (Check for doneness by making sure there is no more pink inside the chicken breast.)
- For the sauce, wipe out the saute pan with a dry paper towel.
- Over medium heat, melt 2 tablespoons of the butter and then add the lemon juice, wine, the reserved lemon halves, 1 teaspoon salt, and ½ teaspoon pepper.
- Boil over high heat until reduced in half, about 2-3 minutes.
- Turn off the heat, add the remaining 4 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.
A Weeknight Winner: My Go-To Chicken Piccata
As a busy working mom, I'm always on the lookout for recipes that are quick, easy, and delicious. This Chicken Piccata recipe has become a staple in our household. It’s elegant enough for a dinner party, yet simple enough for a weeknight meal. The tangy lemon sauce is bright and flavorful, perfectly complementing the tender chicken. And the best part? It's ready in under 30 minutes!
What I love most about this recipe is its versatility. I often adjust it based on what I have on hand. Sometimes I’ll add a sprinkle of red pepper flakes for a little kick, other times I’ll use different herbs like thyme or oregano. The beauty of cooking, I’ve found, lies in its adaptability. You can make it your own and experiment with flavors that suit your palate.
The key to a truly great Chicken Piccata is using fresh, high-quality ingredients. The taste difference between using freshly squeezed lemon juice and bottled juice is remarkable. I always invest in good quality olive oil as well, as it makes a big difference in the overall flavor of the dish. And of course, using organic chicken whenever possible is a personal choice that I feel good about.
Preparing the chicken is surprisingly straightforward. The breading process is simple – flour, egg, breadcrumbs – and ensures a beautifully golden crust. I usually do this part while my sauce simmers, making the whole cooking process quite efficient. The chicken cooks quickly and the sauce comes together in minutes. It’s a perfect example of how a little bit of planning can result in a sophisticated and satisfying meal.
Serving this dish is equally effortless. I often serve it with a side of pasta, rice, or roasted vegetables. The lemon sauce is wonderfully rich, and it clings beautifully to the pasta, creating a truly delightful flavor combination. Sometimes, I'll add some capers to the sauce for an extra layer of flavor, but that’s purely optional.
This Chicken Piccata recipe isn't just a meal; it's a shortcut to a delicious dinner that won’t drain your time or energy. It’s a testament to the fact that even on the busiest of days, you can still create a restaurant-quality meal in the comfort of your own kitchen. The satisfying crunch of the breaded chicken, the vibrant zing of the lemon sauce—it's a complete culinary experience that is quick, simple and deeply satisfying.
Beyond the practicality and deliciousness, making this dish brings a sense of accomplishment. It's a simple act of nourishment, a small moment of care that I extend to my family. And the joy on their faces when they savor the first bite is the ultimate reward.
Tips and Variations:
- For a creamier sauce: Stir in a dollop of sour cream or crème fraîche at the end.
- Add some vegetables: Sauté some mushrooms, asparagus, or zucchini with the chicken for a more complete meal.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Use different herbs: Experiment with thyme, oregano, or rosemary.
- Serve with different sides: Try it with mashed potatoes, roasted vegetables, or a simple salad.
This Chicken Piccata recipe is more than just a meal; it’s a testament to the power of simple, fresh ingredients and a little bit of culinary creativity. So, try it out, and let me know what you think!
