Chicken Piccata

By ChicagoErin20

Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 T water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 T unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 2 T Capers
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Details

Servings 2

Preparation

Step 1

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2. 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.
3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate.
4. In a second plate, beat the egg and 1/2 tablespoon of water together.
5. Place the bread crumbs on a third plate.
6. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
7. 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.
8. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
9. 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, capers, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
10. 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.
11. 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.