Chicken Piccata

4 servings
40 min

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This Chicken Piccata is made with chicken breasts, flour, eggs, bread crumbs, capers, lemons, broth, and parsley.

This is very similar to the Breaded Chicken Cutlets we have made in the past, but the key to this Chicken Piccata is the sauce. While the chicken bakes, you make the delicious sauce with capers, lemon, chicken broth and lots of parsley and butter!


What wine goes well with this dish?


I would recommend a dry white wine, like pinot grigio and sauvignon blanc.


What is the different between Chicken Piccata and Chicken Marsala?


Marsala is made with mushrooms and red wine. Chicken picatta has capers and lemon. At least, that is the difference in how I make it!


How to make This Chicken Piccata

Preheat the oven to 350°F.


If you haven’t done so already, butterfly the chicken breasts in half. Stick a slice of chicken in a big ziplock bag and with a meat mallet or a heavy spatula, pound them until the meat becomes tender and thin. Another trick is to use a rolling pin. They should be able a ¼ inch thick.


In a baking dish, add the flour, salt and pepper and combine. In another bowl, add the eggs and whisk. In another baking dish, add the breadcrumbs and a pinch of salt. Dredge each piece of chicken in the flour. Then, dip into the eggs and finally dredge the chicken in the breadcrumbs. Repeat with the rest.


On medium heat, add 1-3 tablespoons of olive oil to fry the chicken. Wait until the oil is hot and cook until the chicken is golden brown, around 2-3 minutes on each side.


Spray a baking sheet with non-stick spray and add the chicken on it. Bake in the oven for 5 minutes.


Meanwhile, make the sauce! In the same saucepan with he chicken residue, add the chicken broth, the capers and lemon juice. Bring to a boil for 1-2 minutes, until slightly reduced. Turn the burner off and add the butter and the parsley. Do not stop stirring. Capers are very salty but taste and if you prefer more salt, then salt!


Spoon the sauce over the chicken.


Other dishes to try
  • CHICKEN IN ARRABIATA SAUCE
  • LOW CARB FILIPINO CHICKEN ADOBO
  • ONE-POT COCONUT CURRY CHICKEN THIGHS

Recipe details

  • 4  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients

Chicken

  • 2 lb boneless skinless chicken breasts, butterflied and pounded into thin slices
  • ¼ cup of all-purpose flour
  • Salt and freshly ground black pepper
  • 2 eggs
  • 1 cup seasoned Italian bread crumbs
  • Olive oil, as needed

Sauce

  • 1 cup chicken broth
  • Juice from 1 lemon
  • 4 tablespoons brined capers, drained
  • 4 tablespoons salted butter
  • Salt and pepper
  • ¼ cup chopped fresh Italian parsley

Instructions


Preheat the oven to 350°F.
If you haven’t done so already, butterfly the chicken breasts in half. Stick a slice of chicken in a big ziplock bag and with a meat mallet or a heavy spatula, pound them until the meat becomes tender and thin. Another trick is to use a rolling pin. They should be able a ¼ inch thick.
In a baking dish, add the flour, salt and pepper and combine. In another bowl, add the eggs and whisk. In another baking dish, add the breadcrumbs and a pinch of salt. Dredge each piece of chicken in the flour. Then, dip into the eggs and finally dredge the chicken in the breadcrumbs. Repeat with the rest.
On medium heat, add 1-3 tablespoons of olive oil to fry the chicken. Wait until the oil is hot and cook until the chicken is golden brown, around 2-3 minutes on each side.
Spray a baking sheet with non-stick spray and add the chicken on it. Bake in the oven for 5 minutes.
Meanwhile, make the sauce! In the same saucepan with he chicken residue, add the chicken broth, the capers and lemon juice. Bring to a boil for 1-2 minutes, until slightly reduced. Turn the burner off and add the butter and the parsley. Do not stop stirring. Capers are very salty but taste and if you prefer more salt, then salt!
Spoon the sauce over the chicken.

Tips

  • You can freeze the breaded chicken cutlets for up to three months.

Maxine
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