Chicken Piccata
Votes: 63
Time: 30 min.
Complexity: average
Servings: 2
Complexity: average
Servings: 2
This Italian chicken piccata dish is perfect for a delicious, quick, and light dinner. It's prepared using only the simplest and most readily available ingredients. Chicken breasts are coated in breadcrumbs, pan-fried until golden brown, and then baked in the oven until done. The highlight of this dish is the delicious creamy lemon sauce drizzled over the crispy chicken. It's made quickly while the chicken is in the oven using white wine, lemon juice, and butter. Drizzle the sauce over the chicken and serve with a glass of white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 halves (1 whole) skinless, boneless chicken breasts
- 0.5 cups premium flour
- 1 large egg
- 0.5 tbsp. water
- 3/4 cup spiced breadcrumbs
- High-quality olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup lemon juice (2 lemons), set aside the lemon halves
- 0.5 cups dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
We recommend
Recipes with similar ingredients: chicken, lemon juice, white wine
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound until 0.5 cm thick. Season both sides with salt and black pepper.
- In a shallow bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another bowl, beat the egg with 1/2 tablespoon water. Place the breadcrumbs in a third bowl. Dredge each chicken breast first in flour, shake off any excess, then dip in egg and coat. breadcrumbs.
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the chicken breasts and cook for 2 minutes per side, until browned. Transfer them to a baking sheet and bake for 5-10 minutes while you prepare the sauce.
- To make the sauce, wipe the pan with a dry paper towel. Melt 1 tablespoon of butter over medium heat, then add the lemon juice, wine, lemon halves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook over high heat until the liquid has reduced by half, about 2 minutes. Remove from heat, add the remaining 2 tablespoons of butter, and stir.
- Discard the lemon halves and serve 1 chicken breast per serving. Drizzle with the sauce, top the chicken with a lemon wedge, and sprinkle with fresh parsley.
Categories:
recipe / Comfort food / Recipes for two / Pan / Dinner / Festive dishes / Valentine's Day / Main courses / Bird / European cuisine / Italian cuisine / Ina Garten
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