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
- good olive oil
- 1 1/2 cups panko or whole wheat bread crumbs
- 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
- 4 boneless, skinless chicken breasts (i buy organic or smart c
- 2 extra-large eggs (preferably organic or local)
- Carbohydrate 14.4078133333333 g
- Cholesterol 45.795 mg
- Fat 35.55693 g
- Fiber 1.99266664048036 g
- Protein 2.39058333333333 g
- Saturated Fat 13.475124 g
- Serving Size 1 1 Serving (100g)
- Sodium 585.377791666667 mg
- Sugar 12.415146692853 g
- Trans Fat 1.777404 g
- Calories 373 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 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate. In 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 first in the flour, 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. Saute 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 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1 teaspoon salt, and 1/2 teaspoon pepper. Boil over high heat until reduced in half, about 2-3 minutes. 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. Freeze the uncooked, breaded chicken breasts and fully cooked sauce, separately. When you're ready to eat it, thaw in the fridge overnight and saute and bake chicken as directed, starting with step #5. Warm the sauce on low heat.
My Go-To Weeknight Dinner: Chicken Piccata
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. But let me tell you, this Chicken Piccata recipe is my absolute lifesaver. It's elegant enough for a dinner party, yet simple enough for a Tuesday night meal. The bright, lemony sauce is a delightful contrast to the crispy, juicy chicken, and the entire dish comes together surprisingly quickly.
What I love most about this recipe is its versatility. I often adapt it based on what I have on hand. Sometimes I use different herbs, like oregano or thyme, to add a unique twist. Other times, I'll substitute the white wine with chicken broth for a lighter option. The beauty of it is that it's forgiving, and even minor adjustments rarely detract from the overall deliciousness.
The prep work is minimal, and the cooking time is even less. The most time-consuming part is probably breading the chicken, but even that's straightforward. I usually do the breading while the oven is preheating, making the most of my time. The combination of pan-frying and baking ensures the chicken is perfectly cooked – crispy on the outside, tender and juicy on the inside. And the sauce? Oh my, the sauce! It's tangy, rich, and incredibly flavorful. I often find myself scraping the pan clean with a piece of bread after dinner – it's that good!
Tips and Tricks for Chicken Piccata Perfection:
- Don't overcook the chicken! Overcooked chicken will be dry and tough. Aim for a nice, even browning on both sides, then a brief bake in the oven until cooked through.
- Use fresh lemon juice. Bottled lemon juice just won't cut it. Freshly squeezed lemon juice makes all the difference in the brightness and flavor of the sauce.
- Let the sauce reduce. Allowing the sauce to simmer and reduce ensures it thickens and develops a rich, complex flavor.
- Don't be afraid to experiment! Add some capers, sun-dried tomatoes, or different herbs to customize the dish to your taste.
- Make it ahead! The chicken can be breaded and even partially cooked ahead of time, which is a massive time saver on busy weeknights. The sauce can also be made ahead and reheated.
This Chicken Piccata recipe is more than just a meal; it's a testament to the power of simple ingredients and clever techniques. It’s a dish that’s quick to prepare, consistently delicious, and always impresses. It's the kind of recipe that makes even the most chaotic weeknights feel a little bit brighter. So, give it a try and let me know what you think! I'm confident it will become a family favorite, too.
Serving Suggestions:
- Serve over pasta, rice, or mashed potatoes.
- Pair with a simple side salad.
- Add some roasted vegetables for a complete and balanced meal.
Beyond the Recipe:
This recipe is a perfect example of how a simple dish can be incredibly satisfying. The combination of textures and flavors is exquisite, and it's a great way to use up pantry staples. I often find myself revisiting this recipe, tweaking it slightly each time to fit my mood and the ingredients I have on hand. The beauty of cooking, I believe, is in its adaptability and the joy it brings. This dish is a testament to that belief.
Enjoy!
