Piccata Recipe
Tender chicken breast lightly breaded and sautéed with garlic butter, finished with Chablis wine, lemon juice & capers. Served with bow tie pasta with piccata sauce or steamed vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Cooking Sauce
Pasta or Vegetables
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by flattening the chicken breasts to an even thickness using a meat mallet. This ensures even cooking.
- 2
Breading the Chicken
Set up a breading station with three shallow dishes: one for flour mixed with salt and pepper, one for beaten eggs, and one for bread crumbs. Dredge each chicken breast in flour, then dip into the egg, and finally coat with bread crumbs. Press the crumbs onto the chicken to ensure they stick well.
Cooking Sauce
- 3
Cook the Chicken
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the breaded chicken breasts to the skillet and sauté for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- 4
- 5
Pasta or Vegetables
- 6
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain and set aside.
- 7
Prepare the Vegetables
If you choose to serve with steamed vegetables, steam the broccoli or asparagus until tender-crisp, about 5-7 minutes. Season with salt to taste.