Monday, February 21, 2011

Chicken Piccata

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I have a confession. I'm not good at making decisions. I'm actually very, very bad at it.

But, to my surprise, I actually went out of my comfort zone last week and decided all on my own to make Chicken Piccata. I'm getting a little bit of anxiety right now just thinking about it....

Anyways...I'm so glad I decided to make this! The chicken was extremely tender and the sauce was delicious. I guess I better watch out because I might have to start making more decisions about dinner in the future. Eek! But I guess that's okay if they all turn out as amazing as this!

It smells delicious, looks delicious and tastes delicious. Plus you can serve this as a very fancy meal for guests, but it's still easy enough that you can make it without too much hassle. It pairs great with mashed potatoes, noodles or a number of different side dishes and a glass of white wine. Enjoy this classic Italian meal!

Printable Recipe


  • 1-1 1/2 lbs. boneless, skinless chicken breasts (can also use veal or pork cutlets)
  • Salt
  • Pepper
  • 3/4 cup all purpose flour
  • 2 eggs
  • 1 tbsp. water
  • 3/4 cup seasoned bread crumbs
  • Olive Oil
  • 3 tbsp. butter, room temperature, divided
  • 1/2 cup fresh lemon juice (3 medium lemons), halves reserved
  • 1/2 cup dry white wine (I used Pinot Grigio)
  • Fresh parsley, chopped
  • 1 lemon, sliced, for garnish

Pound cutlets until 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in shallow plate. In separate plate, whisk eggs and water. Put breadcrumbs in a separate plate. Dip each cutlet in flour, then egg mixture, then breadcrumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. olive oil over medium-low heat. Cook breasts on each side until brown and cooked through. Keep warm in a 200 degree F oven.

Pour extra olive oil out of the skillet, leaving brown bits in the pan. Over medium heat, melt 1 tbsp. butter, then add lemon juice, wine, 1/2 tsp. salt, 1/4 tsp. pepper and reserved lemon halves (it comes out just as well if you use bottled lemon juice and omit the reserved lemon halves). Deglaze the pan by scraping brown bits from bottom and mix well. Boil over high heat until reduced by half, about two minutes. Remove from heat and add 2 tbsp. butter and swirl to combine.

Discard lemon halves and spoon over cooked chicken. Garnish with chopped parsley and lemon slices.

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