Chicken Piccata Recipe
breaded chicken, capers, white wine, lemon
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.
Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Start by flattening the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and black pepper.
- 2
Set Up Breading Stations
In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and add the breadcrumbs to the third dish.
Cooking
- 3
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the capers and sauté for about 1 minute. Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the pan. Allow the sauce to simmer for about 2-3 minutes until slightly reduced.
- 6
Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Allow to cook for an additional minute to heat through. Garnish with fresh parsley before serving.