This amazing Chicken Piccata recipe will remind you of your favorite restaurant experience right in the comfort of your own home! With only 30 minutes of total work, this dinner recipe is simple, fast and delicious. Almost sounds too good to be true, right?!
Needs some extra help tackling chicken? Check out our tips below.
- Halve your chicken breasts. If you aren’t able to purchase thin chicken breasts, you can butterfly them to double your servings and ensure more even cooking.
- Don’t cook chicken cold. Let’s be real, chicken doesn’t taste good when it’s overcooked. The best way to avoid this is to reduce the amount of cook time needed. Instead of going straight from fridge to frypan, let your chicken sit on the counter for roughly 30 minutes to come to room temperature.
- Don’t start with a cold pan. For the same reasons as above, it’s not helpful to start with a cold pan because the chicken cooks more slowly, juices start to seep out as the pan heats, and results in pale and overcooked chicken.
Now use these tips with the recipe below and go show us how it’s done! Don’t forget to tag #JLOmaha and @jlomaha in your social media posts when you brag about your cooking skills.
# Servings: 4 Category: Main Dishes
Serving Size: Pan Size: Saute Pan
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 egg
- 1 ½ teaspoons water
- ¾ cup seasoned dry bread crumbs
- 5 tablespoons (about) olive oil
- 3 tablespoons unsalted butter, softened
- 1 or 2 lemons, cut into halves
- ½ cup dry white wine
- ¼ brined capers, rinsed and drained
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup chopped fresh parsley
Preheat the oven to 400 degrees.
Pound the chicken breasts to ¼-inch thickness between 2 sheets of plastic wrap. Sprinkle both sides with salt and pepper to taste.
Mix the flour, 1 teaspoon salt and 1 teaspoon pepper on a shallow plate. Beat the egg and water in a shallow bowl. Coat each chicken break with flour, shaking off any excess. Dip in the egg mixture and coat with bread crumbs.
Heat 1 tablespoon of hte olive oil in a large saute pan over medium to medium-low heat. Cook the chicken breasts in batches in the hot oil for 2 minutes per side or until brown, adding additional olive oil as needed and removing batches to a baking sheet. Bake for 5 to 10 minutes or until cooked through.
Wipe out the saute pan with a dry paper towel. Melt 1 tablespoon of the butter in the pan. Squeeze the lemon juice into the butter, adding the lemon halves. Add the wine, capers, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over high heat. Boil for 2 minutes or until reduced by half. Remove from heat. Add the remaining butter and swirl the pan to mix. Discard lemon halves.
Place a chicken breast on each of 4 plates, spoon equal portions of the sauce over each breast. Sprinkle each with parsley and garnish each with a lemon slice.
Photos submitted by Nola in St. Augustine, Florida.
Chicken Piccata is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now: https://www.jlomaha.org/cookbook/