Chicken Parmigiana, Marsala, Francese, Or Piccata Recipe
Recipe information
Make Chicken Parmigiana, Marsala, Francese, Or Piccata in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Chicken
Sauce Options
Garnish
Preparation
1. Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch, then season them with salt and black pepper on both sides.
2. Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
Cooking
3. Coat the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat with the breadcrumb mixture.
4. Fry the Chicken
In a large skillet, heat olive oil over medium heat. Fry the chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and set aside.
Sauce Preparation
5. Choose Your Sauce
For Chicken Parmigiana, top the chicken with marinara sauce and sprinkle with additional Parmesan cheese. For Marsala, deglaze the skillet with Marsala wine, then add chicken broth and reduce. For Francese, add lemon juice and capers to the butter in the skillet. For Piccata, add lemon juice and capers to the pan with the chicken.
6. Finish the Dish
Once your sauce is prepared, return the chicken to the skillet and let simmer for a few minutes to absorb the flavors.
Garnishing
7. Serve and Garnish
Plate the chicken, drizzle with the sauce, and garnish with fresh parsley before serving.
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