Lemon Chicken Piccata

Lemon Chicken Piccata

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  • Prep Time


  • Total Time


  • Servings



  • 2

    split (one whole) boneless chicken

  • Kosher salt and freshly ground black pepper

  • ½

    cup all-purpose flour

  • 1

    extra large egg

  • ½

    Tb water

  • ¾

    cup seasoned dry bread crumbs

  • good olive oil

  • 3

    Tb unsalted butter, room temperature, divided

  • cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

  • ½

    cup dry white wine

  • sliced lemons for serving

  • chopped fresh parsley leaves for serving


Preheat oven to 400 degrees. 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 tsp salt, and 1/4 tsp pepper in a shallow plate. In a second plate, beat the egg and 1/2 Tb. 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 mixture. Heat 1 Tb. of olive oil in a large saute pan over 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 5-10 minutes, while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 Tb. of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 Tb of butter and swirl to combine. Discard the lemon halves and serve one chicken breast on each plate. Spoon over the sauce and serve with 1-2 slices of lemon and a sprinkling of parsley.


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