| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the baking sheet
- 2 pounds boneless, skinless chicken breast, cut into thick strips
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large egg, beaten
- 1 cup Italian breadcrumbs
- 1/4 cup finely grated Parmesan, plus more for serving
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons unsalted butter
- 2 to 3 teaspoons capers
- 2 tablespoons chopped fresh Italian parsley
Instructions
- For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray.
- Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together.
- In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips.
- Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside.
- For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers.
- Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 496 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 42 g |
| Cholesterol | 158 mg |
| Sodium | 655 mg |
Reviews
Excellent ❤️❤️❤️❤️
Super yummy! The sauce is perfect.
I loved the idea of this meal to appeal to the entire family. The piccata sauce was so flavorful and the chicken came out crisp. I used panko breadcrumbs since that’s what I had in the pantry. I just bought the thinly sliced breasts from the grocery store and didn’t even bother to cut them into strips and tacked on a bit more cooking time to make sure the chicken was cooked through.