Lemony fresh chicken piccata
Chicken piccata is a simple and tasty way to serve chicken breast. I usually find white chicken meat dry and bland, but in this dish it turns out delicious and moist.
To make chicken piccata, butterfly the breasts, i.e., slice them along their length, and then flatten them (though I admit I don't always do the latter). Then, coat the chicken in an egg/lemon wash, cover them with spices, and brown them. Finally, a lemon and wine sauce adds the finishing touch to the lovely, mild-tasting chicken.
For dinner, we had the chicken piccata with a rice and walnut salad: it's a perfect light meal for a warm spring evening.
Ingredients (makes 4-6 servings)
Directions
Some people prefer to make the sauce separately; I've tried it that way too, but I prefer the moistness and texture of the chicken that is cooked in the sauce. Still, if you prefer a crispier texture to the chicken coating, just make sure it is cooked enough (since you are not cooking it for the additional time in the sauce).
To make chicken piccata, butterfly the breasts, i.e., slice them along their length, and then flatten them (though I admit I don't always do the latter). Then, coat the chicken in an egg/lemon wash, cover them with spices, and brown them. Finally, a lemon and wine sauce adds the finishing touch to the lovely, mild-tasting chicken.
For dinner, we had the chicken piccata with a rice and walnut salad: it's a perfect light meal for a warm spring evening.
Chicken piccata
Ingredients (makes 4-6 servings)
- 4 boneless, skinless chicken breasts--butterflied
- 1 egg
- 1 tbsp lemon juice
- 1/4 cup whole wheat flour
- 2 cloves garlic, minced
- 1 tsp lemon pepper
- 1/4 tsp paprika
- 2 tbsp lemon juice
- 2 tbsp dry white wine
- 1 cup vegetable broth
- 1 tsp capers, drained
- lemon wedges, to garnish
- fresh chopped parsley, to garnish
Directions
- Whisk the egg and the 1 tbsp lemon juice together, and set aside.
- In a shallow bowl, mix the flour, garlic, pepper, and paprika.
- Dip the chicken pieces in the egg mixture, and then dredge them in the flour mixture. Coat the pieces well on both sides.
Note: I find that if I have a lot of egg left over I just do the dip/dredge again. That means more flour, but I like a thicker coating too. - Heat olive oil over medium-high heat in a large skillet.
- Fry the chicken pieces in the skillet for a few minutes each side, until browned.
- While chicken cooks, stir togther 2 tbsp lemon juice, white wine, broth, and capers.
- Add the wine mixture to the skillet with the chicken pieces, and lower heat to low. Simmer, covered, for about 10 minutes. Turn the chicken once while simmering. Serve the chicken with any remaining sauce (which would have reduced).
- Garnish with lemon wedges and parsley.
Some people prefer to make the sauce separately; I've tried it that way too, but I prefer the moistness and texture of the chicken that is cooked in the sauce. Still, if you prefer a crispier texture to the chicken coating, just make sure it is cooked enough (since you are not cooking it for the additional time in the sauce).
