CHICKEN PICCATA

 

  • Cooking Time: 11
  • Servings: 4
  • Preparation Time:

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup bread crumbs
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 Tablespoons virgin olive oil
  • 1/3 cup dry white wine
  • 1/4 cup lemon juice (fresh squeezed is best)
  • Lemon slices for garnish

Directions

  • Place chicken between 2 sheets of waxed paper, pound with flat side of meat tenderizer to 1/2 inch thick.
  • Put flour on small plate.
  • Put egg in shallow bowl.
  • Combine bread crumbs, parsley, salt and pepper and put on another small plate.
  • Roll each breast half in flour, then in egg, then coat with bread crumb mixture.
  • Heat oil in a medium, non-stick skillet over medium-high heat.
  • Add chicken and cook for 4 minutes.
  • Turn and reduce heat to medium.
  • Cook another 4-5 minutes or until chicken is no longer pink in the middle.
  • Transfer chicken to serving platter and keep warm.
  • Add wine and lemon juice to skollet.
  • Cook and stir over high heat for 2 minutes.
  • Spoon over chicken.
  • Garnish with lemon slices.

Notes

I don't recall who gave me this recipe, but I first tried it about ten years ago. The response I got from my family made me think I could actually cook other things beside spaghetti and "Garlic Bread". LOL

Categories: Main Dish  Poultry  Stove 

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