Chicken Piccata

"Lightly breaded and pan-fried with lemon juice and capers, this dish has a lot of zest!"
 
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photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by CulinaryExplorer photo by CulinaryExplorer
photo by GingerPeach photo by GingerPeach
Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Chop the onion and set aside.
  • Crush the garlic and add to the onions.
  • Combine chicken broth, lemon juice, parsley, capers and black pepper.
  • Cut each chicken breast in half to make 4 thin filets.
  • Salt and pepper the chicken.
  • Pat the chicken in bread crumbs to coat.
  • Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
  • Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
  • Remove chicken from skillet and throw in the onions and garlic.
  • Sautee for about 5 minutes or until onions are softened.
  • Add the chicken broth mixture and bring to a simmer.
  • Add the chicken and let simmer for a few minutes to heat.
  • Garnish with lemon slices or parsley.

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Reviews

  1. We loved this. I followed your recipe except I added a sliced lemon to the sauce mixture. Delicious. We served this with buttered noodles and a veggie. Thank you for sharing.
     
  2. Delicious and easy!
     
  3. We liked the flavors in this. The only thing I didn't like was all the chicken broth added to the pan at the end; we would have liked it better without so much extra juice. The breading on the chicken would have been a nicer texture that way.
     
  4. This was out of this world good. Not overpowering, like some piccata recipes that I've tried, but in no way bland, either. I served this with sauteed portabello mushrooms and broccoli, and served the chicken and sauce on top of white rice.
     
  5. Possibly the best chicken piccata I've ever had! I sliced off some lemon rind and added about 2 Tbsp. of finely sliced zest to the ingredients in step 3. Absolutely delicious!
     
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Tweaks

  1. Excellent base for a great chicken piccata!!! i changed it as follows: i used flour in place of breadcrumbs. I used a full can of chicken broth 15 ozs and added 1/2 cup of dry white wine. i also used 10 cloves of garlic.... we like garlic.... lol i also added 2 tbl of butter with the olive oil. the flavors were outstanding!!!! i served it with whole wheat pasta and once i drained the pasta i added about 1/2 cup of the sauce to the pasta to keep it moist and flavorful.... this is a very clean light tasting dish with lots of fresh flavors. thanks for sharing... i can't wait to make this again.
     

RECIPE SUBMITTED BY

I'm a paralegal by day, and a musician by night. Cooking is what I do to relax - or when my sweet tooth kicks in.
 
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