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
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter room temperature, divided
- 1/3 cup freshly squeezed lemon juice 2 lemons
- 1/2 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 1/4-inch thick. Sprinkle both sides with salt and pepper and dried oregano.
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, 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 the capers, and swirl to combine. Pour the sauce over the chicken breasts.