Chicken Piccata I

SUBMITTED BY: chefbuzz PHOTO BY: MamaToNikolas

"Great chicken piccata - hope you enjoy!"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 skinless, boneless chicken breasts
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, for garnish

READ REVIEWS (74)

DIRECTIONS

Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.

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REVIEWS

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Reviewed on Jul. 20, 2005 by GOURMET631

I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!

18 users found this review helpful

Reviewed on Dec. 28, 2006 by CLAIROL215

OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in butter and olive oil, and the crust stayed on !!!!! i was so excited!!!! i made the sauce with chicken broth because i didnt have wine and added capers too. Served it over angel hair pasta, and had fresh broccoli and green salad on the side. Hubby and his friend inhaled it, and the kids loved it too!!! definitely a keeper, will be making this again -- thanks so much for posting this recipe -

7 users found this review helpful

Reviewed on Sep. 14, 2005 by SCOOBYMATT

We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in with the oil and butter, and let that saute before adding the chicken. And definetly use olive oil! Awesome taste.

6 users found this review helpful

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