Chicken Piccata

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap. Use a rolling pin or heavy skillet to pound each out to about 1/4-inch thick.
2 boneless, skinless chicken breasts
Lightly sprinkle both sides with salt and pepper.
Mix the flour, salt, and pepper in a shallow plate. In a second plate, beat together the egg and water. Place the bread crumbs on a third plate.
½ cup all-purpose flour, ½ teaspoon salt , ¼ teaspoon black pepper, 1 egg, ½ tablespoon water, ¾ cup seasoned dry bread crumbs
Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat the olive oil and 2 tablespoons butter in a large saute pan over medium to medium-low heat.
2 tablespoons butter
1 tablespoon olive oil
Add the chicken breasts and cook for 2 minutes on each side or until browned.
Place the chicken breasts on the sheet pan and bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt the 1 tablespoon remaining butter and then add the lemon juice, wine, the reserved lemon halves, salt and pepper. Boil over high heat until reduced in half, about 2 minutes.
1 tablespoon butter
⅓ cup freshly squeezed lemon juice, ½ cup dry white wine, ½ teaspoon salt, ¼ teaspoon black pepper
Off the heat, add the capers. Swirl to combine.
2 tablespoons brined capers
Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley if using.
sliced lemon, chopped fresh parsley

Ingredients

Instructions

Notes

Nutrition