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Chicken Piccata – a Delicious Italian Chicken Dish

5.0(11)

In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can be served in stews, salads, sandwiches, soups, pastas, appetizers, and potpies. This 'jack-of-all-trades' can be diced, sliced, chopped, shredded, baked, poached, fried, broiled, grilled -- you are limited only by your own imagination. If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. It's a simple meal to prepare, and a sure palate pleaser.

by Feast Your Eyes·published 2008-07-22

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Chicken

Servings

2 serving(s)

Total time

45 min

prep 20 min

Calories / serving

743 kcal

Ingredients (21)

serves

4 boneless skinless chicken breastschicken-breast
1 large eggegg
flour (for dredging)flour
1/2 cup grated parmesan cheeseparmesan
1/8 teaspoon paprikapaprika
kosher saltsalt
ground black pepperpepper
2 tablespoons unsalted butterbutter
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/4 cup white onion, choppedonion
1 large shallot, minced fineshallot
3 garlic cloves, minced finegarlic
1/2 cup sherry wine or 1/2 cup white winesherry
1 cup prepared bouillon, with
2 teaspoons flour, blended togetherflour
1 lemon, juice oflemon
2 teaspoons lemon peel, gratedlemon
2 teaspoons capers, rinsed and lightly crushedcapers
1 lb sauteed fresh mushroomsmushroom
1/4 cup flat-leaf Italian parsley, roughly choppedparsley
1 lemon, sliced thinlylemon

Instructions (10 steps)

01Thoroughly wash and pat dry chicken.
02Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
03Beat the egg in a bowl large enough to hold chicken.
04In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
05Dip chicken in egg, then in flour mixture until well coated.
06Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
07In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
08Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
09For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
10Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.

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