Chicken Piccata Recipe
Boneless Chicken Breast Lightly Breaded, Pan Fried in Oil, Capers, Garlic and Lemon with a White Wine Butter Sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Chicken
Begin by gently pounding the boneless chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour seasoned with salt and black pepper in one, beaten eggs in another, and breadcrumbs in the last.
Cooking
- 3
Bread the Chicken
Dredge each chicken breast first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- 4
Pan Fry the Chicken
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
Making the Sauce
- 5
- 6
Add Capers and Wine
Add the capers and white wine to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce for about 3 minutes.
- 7