Saturday, November 25, 2017
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Chicken Piccata

The piccata is an Italian dish consisting of thin slices of veal sauteed and served with a base of lemon sauce, capers and butter

Chicken Piccata

Ingredients/ 2 People

  1. 2 split (1 whole) boneless, skinless chicken breasts
  2. Kosher salt and freshly ground black pepper
  3. 1/2 cup all-purpose flour
  4. 1 extra-large egg
  5. 1/2 tablespoon water
  6. 3/4 cup seasoned dry bread crumbs
  7. Good olive oil
  8. 3 tablespoons unsalted butter, room temperature, divided
  9. 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  10. 1/2 cup dry white wine
  11. Sliced lemon, for serving
  12. Chopped fresh parsley leaves, for serving

Production:
Total Time:   30 min
Prep:               15 min
Cook:              15 min

Level:              Intermediate

Directions

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, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on 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.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 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.

 

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