Chicken Piccata
May 22, 2008 in chicken
I’ve been bookmarking chicken piccata recipes for months now. I have at least 10 of them saved but I have been to scared to give it a try. For some reason I have myself convinced that I hate lemons, especially lemon on chicken. Plus every recipe that I find serves the chicken over pasta and I don’t like that idea.
Well not too long ago Chocolate Shavings did a chicken piccata post and the chicken was by itself on a plate with a couple slices of lemon! Perfect.
This is officially my new favorite way to cook and eat chicken. The sauce was amazing and I couldn’t stop spooning it on top of my chicken. I didn’t expect to like the capers but they weren’t as bad as I expected. Not something I could have every night but decent.
I’m planning on making this again in a few weeks but making a lot more so we can have leftovers.
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour
- 1 egg
- ½ tablespoon water
- ¾ cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- ⅓ cup freshly squeezed lemon juice (2 lemons)
- ½ cup dry white wine
- 2 tablespoons of capers, washed and drained
- Sliced lemon, for serving
- 2 teaspoons of dried oregano
- 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 ¼-inch thick. Sprinkle both sides with salt and pepper and dried oregano.
- Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ 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, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and the capers, and swirl to combine. Pour the sauce over the chicken breasts.
from Chocolate Shavings
I’m glad you tried out the recipe, and even more glad that you liked it!
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