Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

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Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

Chicken Piccata

Chicken Piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and both stock or white wine. it could be cooked and served in 20 mins or less and is so smooth and delicious it ought to be part of every domestic cook’s repertoire.

Francese and piccata are very much similar to each other, but with a little difference. The distinction between the two is for Francese, the chicken breast is first dipped in flour then right into a beaten egg combination, before being cooked. For piccata, the chicken breast is first dipped in the egg after which in flour. Each is simmered in a lemony butter sauce, but the piccata sauce consists of capers.

Chicken Piccata is an excellent family favoured recipe including a garlic twist to a genuine Piccata! Chicken lightly dredged in flour and parmesan cheese, pan-fried till tender golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

This rich and tangy Chicken Piccata is a fast, easy, and elegant solution to dinner. With only a few substances and a whole lot of flavour!

This delicious chicken dish is exceptional and smooth to put together. The mild and luscious lemon sauce virtually pops without being too acidic; it is absolutely divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

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Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

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Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

Chicken Piccata is an excellent family favoured recipe. This rich and tangy Chicken Piccata is a fast, clean, and elegant solution to dinner. With only a few substances and a whole lot of flavour!
Course smoothies
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 366 kcal
Author Ranjeeta Nath Ghai

Ingredients

  • 2 split 1 whole boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ½   cup all-purpose flour
  • 1 extra-large egg
  • ½   tablespoon water
  • ¾   cup seasoned dry bread crumbs
  • olive oil
  • 3 tablespoons unsalted butter room temperature, divided
  • 1/3   cup freshly squeezed lemon juice(2 lemons) lemon halves reserved
  • ½   cup dry white wine
  • Sliced lemon for serving
  • Chopped fresh parsley leaves for serving

Instructions

  1. Preheat the oven to 180 degrees C. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper
  3. Fillet the chicken breast into ¼ -inch thick. Sprinkle both sides with salt and pepper.
  4. Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate.
  5. In a second plate, beat the egg and ½ tablespoon of water together. 
  6. Place the breadcrumbs on a third plate. 

  7. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.
  8. Heat olive oil. Add the chicken breasts and cook for 2 minutes on each side until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For The Sauce

  1. Wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. 

  2. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. 
  3. Discard the lemon halves and serve 1 chicken breast on each plate. 
  4. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

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Quick Overview
Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

Recipe Name: Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

Author: Ranjeeta Nath Ghai

Description: Chicken Piccata is an excellent family favoured recipe including a garlic twist to a genuine Piccata! This rich and tangy Chicken Piccata is a fast, clean, and elegant solution to dinner. With only a few substances and a whole lot of flavour!

Preperation time: 15

Cook Time: 15

Total Time: 30

Type: entree

Recipe Yield: 2 servings

Recipe Ingredients: 2 split 1 whole boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, ½ cup all-purpose flour, 1 extra-large egg, ½ tablespoon water, ¾ cup seasoned dry bread crumbs, olive oil, 3 tablespoons unsalted butter room temperature, divided, 1/3 cup freshly squeezed lemon juice(2 lemons) lemon halves reserved, ½ cup dry white wine, Sliced lemon for serving, Chopped fresh parsley leaves for serving

Recipe Instructions: Preheat the oven to 180 degrees C. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper Fillet the chicken breast into ¼ -inch thick. Sprinkle both sides with salt and pepper. Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures. Heat olive oil. Add the chicken breasts and cook for 2 minutes on each side until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For The Sauce Wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Calories: 366

  • Ease of Cooking
  • Nutritional Values
  • Health Benefits
5

Summary

Chicken Piccata is an excellent family favoured recipe including a garlic twist to a genuine Piccata! Chicken lightly dredged in flour and parmesan cheese, pan-fried till tender golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock!

Pros

This rich and tangy Chicken Piccata is a fast, easy, and elegant solution to dinner. With only a few substances and a whole lot of flavour!

Cons

Get tender chicken breast for better taste.

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