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Chicken Piccata.

Ingredients

  • 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
  • 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

Instructions

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.