Total Time: 1 hr | Prep Time: 30 mins | Cook Time: 30 mins | Yield: 6 servings
This is an amazing low-card dinner with tender and juicy chicken clothed in Parmesan cheese and served in a delightful lemon sauce. This recipe is without capers, but you add them if desired.
Ingredients
Chicken:
1 tbsp Olive Oil
2-3 tbsp Butter
3 pieces Chicken Breasts
1 tsp Italian Seasoning or Oregano
1 egg
⅓ c. All-purpose Flour
1 c. Parmesan packed, grated fine
½ tsp Salt
½ tsp Black Pepper
Sauce:
Juice of one Lemon
1 tbsp Butter
½ c. White Wine
Garnish:
Lemon Slices
Parsley, fresh
How to make Lemon Chicken Piccata
Chicken:
Step 1: Into two lengthwise slices, cut each chicken breast. Then, place them in a cling wrap and pound them using a meat mallet.
Step 2: Mix the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in the first shallow plate or container. In the second plate, break and whisk the eggs. In the last plate or container, place the grated Parmesan cheese.
Step 3: In the flour, dredge the chicken cutlet. Dip in the egg and coat with the Parmesan. Into a dish, place the coated chicken pieces, making sure they are not touching each other.
Step 4: Heat the olive oil with 1 tbsp butter in a skillet. Once hot, add the chicken slices (in batches) and sear until all sides are golden. As needed, add the rest of the butter. Keep the chicken aside when done.
Sauce:
Step 5: On a slow heat setting, keep the pan and add 1 tbsp butter. Once melted, add the white wine and stir using a spatula on medium heat. Stir in the lemon juice and decrease the heat. Take the pan off the heat.
Garnish:
Step 6: Into the pan with the sauce, return the chicken, and garnish with some fresh parsley and slices of freshly cut lemon.
Step 7: Serve immediately. Enjoy!
Notes:
If you do not have Italian seasoning, use oregano instead.
For this recipe, use your preferred white wine.
If desired, season the sauce with capers. Add the capers before pouring in the wine.
Nutrition Facts:
Amount Per Serving: Calories 174, Calories from Fat 117, Fat 13g20%, Saturated Fat 7g35%, Cholesterol 54mg18%, Sodium 522mg22%, Potassium 33mg1%, Carbohydrates 6g2%, Fiber 1g4%, Sugar 1g1%, Protein 8g16%, Vitamin A 345IU7%. Calcium 207mg21%, Iron 1mg6%
Lemon Chicken Piccata Recipe
Ingredients
- Chicken:
- 1 tbsp Olive Oil
- 2-3 tbsp Butter
- 3 pieces Chicken Breasts
- 1 tsp Italian Seasoning or Oregano
- 1 egg
- ⅓ c. All-purpose Flour
- 1 c. Parmesan packed grated fine
- ½ tsp Salt
- ½ tsp Black Pepper
- Sauce:
- Juice of one Lemon
- 1 tbsp Butter
- ½ c. White Wine
- Garnish:
- Lemon Slices
- Parsley fresh
Instructions
- Chicken:
- Into two lengthwise slices, cut each chicken breast. Then, place them in a cling wrap and pound them using a meat mallet.
- Mix the all-purpose flour, salt, black pepper, and Italian seasoning or oregano in the first shallow plate or container. In the second plate, break and whisk the eggs. In the last plate or container, place the grated Parmesan cheese.
- In the flour, dredge the chicken cutlet. Dip in the egg and coat with the Parmesan. Into a dish, place the coated chicken pieces, making sure they are not touching each other.
- Heat the olive oil with 1 tbsp butter in a skillet. Once hot, add the chicken slices (in batches) and sear until all sides are golden. As needed, add the rest of the butter. Keep the chicken aside when done.
- Sauce:
- On a slow heat setting, keep the pan and add 1 tbsp butter. Once melted, add the white wine and stir using a spatula on medium heat. Stir in the lemon juice and decrease the heat. Take the pan off the heat.
- Garnish:
- Into the pan with the sauce, return the chicken, and garnish with some fresh parsley and slices of freshly cut lemon.
- Serve immediately. Enjoy!
