Want to impress your guest with a simple but amazing dish? If you haven’t made Chicken Piccata before you have to try it. Every time I make Chicken Piccata I always ask myself why I don’t make it more often?
Chicken Piccata is chicken breasts, dipped in egg then flour mixture, browned and served with a lemon and caper sauce. I love to have mashed potatoes with this dish so you can mix the sauce and the potatoes. Makes my mouth water.
In Italy Piccata is usually made with veal and in this recipe you can easily substitute it with veal.
I used the Simple Recipesas a base but I like my Chicken Piccata with some mushrooms so I edited the recipe a little.
Chicken Piccata
Yields: 4 servings | Prep: 20 minutes
2 boneless and skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
Salt
Pepper
1 egg
1/3 cup flour
1/3 cup bread crumbs
6 Tbsp butter
½ mushrooms sliced
1/2 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsleySome people cut their chicken breasts in halves horizontally but I like to pound them thin between two piece of plastic. Pound them with a meat hammer to about ¼” thickness. Then make three different bowls. First bowl put in 4 Tbsp olive oil, soy sauce, salt and pepper. This is just a quick marinade for some extra flavor. In the second bowl beat the egg. In the third bowl mix the flour and bread crumbs together.
Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat. Then start making the chicken by dipping it in the first bowl, then the egg mixture and lastly in the flour/bread crumbs mixture and then right into the frying pan.
Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the sliced mushrooms and 2 Tbsp of butter into the frying pan just used. Sauté the mushrooms for 5 minutes. Then add the white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken.
Serve with mashed potatoes!
Similar Recipes:
Thai Chicken with Plum Ginger Sauce
Thai Fried Rice with Chicken
Raisins and Pine nut Chicken Salad
Chicken Wings
Barbara @moderncomfortfood says
October 29, 2010 at 9:21 amYou are so right about chicken piccata, and I must say I also ask myself why I don’t make it more often too. I love your impressive version of the dish — easy and quick but with such a gourmet feel to it — and look forward to trying it. A great company dish!
millie says
October 29, 2010 at 12:18 pmOh YUM! I have heard of this but never tried it before. And I love capers. So this will definitely be on our menu for the weekend. Thanks for the recipe! I am following you now.
Splendid Willow says
October 29, 2010 at 3:46 pmThank you Ms. E! You just came up with my family Sunday dinner. With capers and everything! Yeah!!!!
Happy weekend to you, dear.
ox, Mon
Lalas Pequenos says
October 29, 2010 at 4:37 pmI haven’t had dinner yet and this looks just too yummy! Thanks for the recipe!
Ann says
October 30, 2010 at 1:03 amThanks for the recipe…
I tasted that dish once and I enjoyed it a lot but somehow forgotten about it.
But now that you shared the recipe…
I will definitely cook it for my son who loves anything chicken.
Maddie says
October 31, 2010 at 7:53 amI like how this recipe looks so straightforward, but the results look so impressive! I bet it’d fit in just as perfectly as a Tuesday night supper as it would a dinner party entrée.
cara says
October 31, 2010 at 2:47 pmI STILL can’t believe I have never tried this!
Gloria says
December 30, 2010 at 8:06 amDelicious! I could eat this every day! 🙂
Happy New Year!
Best,
Gloria
nancy says
January 29, 2011 at 5:04 amI make this using Perdue’s single serve breasts, these are already nice and thin so no pounding or slicing down breasts. Also I serve mine with orzo…so yummy! Orzo is one of our favorite side dishes! I use it for hot and cold sides, makes a mean pasta salad as well as used anywhere you might use rice. I like Barilla’s but other brands are probably just as good.
Jodi@Garlic Girl says
March 18, 2011 at 3:58 pmSo I was looking for something to make this weekend. I don’t need to look any further! I’ve never made Chicken Picatta before, so thanks for the inspiration!
Katherine Martinelli says
November 15, 2011 at 10:01 amI love chicken piccata! Your recipe looks just wonderful. Thanks so much for linking up at my chicken blog hop!