| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. 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 saute 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, 1/2 teaspoon salt, and 1/4 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 926 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 74 g |
| Cholesterol | 349 mg |
| Sodium | 1230 mg |
Reviews
A great chicken piccata recipe! I love that you bread the cutlets b/c it gives it a nice crust, and the lemon/butter sauce is just tangy enough. I love lemon flavor so it has a nice zing of lemon but not overpowering. The only thing missing from this recipe is capers! I’m surprised she doesn’t include them. I do. I add a tablespoon or 2 of capers. This goes great with her buttermilk mashed potatoes. Highly recommend!
I want to make this for company for six people. Can you bread and fry the chicken first, refrigerate and then continue with the recipe the next day? I was thinking if the next day you heat in the oven and finish with making the sauce, it would be easier – cleaner kitchen and more time with company.
So delish!!! Used champagne instead of white wine and it was amazing. My wine had been opened for a few months too long. That’s scary in itself haha! Ina – all your recipes are my faves! Winner!!!
To Melissa——–Chicken cutlets are chicken breasts—-perhaps thinly sliced breasts when purchased at the grocery. And capers are what make chicken piccata. P. S. This is is a good recipe.
I made and enjoyed. I made a couple of “mistakes” – added too much lemon b/c I love lemon + and also added zest + capers, so it was too briny. I want to be able to use capers so I guess I need to cut back on lemon next time. I did not bread the chicken – just dredged it and it was wonderful texture. I will try this recipe again b/c it was still delicious – just a bit too tangy+briny. Worth making! Served over packaged cauliflower rice that I sautéed with a ladle of the piccata sauce and added spinach. Ate in a bowl. Will make again with adjustments.
This was a and easy recipe. I used chicken cutlets rather than pounded chicken breasts, and added capers to the sauce. Served it with rice pilaf, Ina Garten’s roasted broccoli with pine nuts, and Parker House rolls. My family loved it.
Delicious!!
Love this recipe!!! I made this — twice already! There is a local restaurant that people rave about where I always order the chicken piccata — but not anymore! Ina’s recipe is so much better!!! I did make one change — I added capers — love the capers and lemon sauce together. The second time I also added a bit of lemon zest (lemon being my favorite flavor). Fabulous recipe. You must try it!
this was delicious. I added some capers I had left over. I had never breaded the chicken before, just always sauteed it. I liked this version better.
Outstanding. Delicious and fast. It’s a perfect meal for two.