Monday, November 13, 2006

Chicken Piccata

6 skinless, boneless chicken breasts
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, for garnish

1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.

2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm. 3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.


  1. Just found your site because of your post to Esther's site.
    I love chicken piccata and want to try your recipe, only thing I'd add are some capers. This sounds easy and delish.

    I love the fact that you are young and yet you love one of my favorite books..."A Tree Grows in Brooklyn"....wasn't it terrific?

  2. This sounds so yummy. My mom makes hers similar and she like Micki, adds capers. Actually, you put me in the mood for this ;-)

  3. Make sure to rinse the capers if you don't think the family would like the salty taste. Let the kids research capers....even I don't really know what they are :-)

  4. Thanks for the recipe--I always wondered what a piccata was. Sounds great! And pretty easy, too.

  5. I'm working this in to next week's menu, too. I can't wait to try it. I'll be adding capers as well.

    Thanks for sharing, Barb!



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