Chicken Piccata
Great chicken piccata!
Great chicken piccata!
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1/8 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 6 skinless, boneless chicken breasts
- 1/2 cup dried bread crumbs
- 1 egg, lightly beaten
- 1 tablespoon water
- 2 tablespoons butter or margarine
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine
- 2 lemons - cut into wedges for garnish
- Carbohydrate 8.0902218107633 g
- Cholesterol 147.047708333333 mg
- Fat 10.4770198626362 g
- Fiber 0.434334724827976 g
- Protein 55.7448966673354 g
- Saturated Fat 3.52543742372892 g
- Serving Size 1 1 serving (268g)
- Sodium 1027.72747862657 mg
- Sugar 7.65588708593532 g
- Trans Fat 1.15496342365012 g
- Calories 364 calories
Step-by-step
- Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper.
- Mix egg and water.
- Mix bread crumbs, salt, pepper and garlic powder.
- Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
- Heat butter or margarine and oil in 12 inch skillet over medium heat.
- Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Remove chicken from skillet using tongs; keep warm.
- Stir lemon juice and wine into drippings in skillet.
- Heat to boiling; pour over chicken.
- Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
1/2 teaspoon salt
