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Easy Chicken Piccata


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  • 1 Lb Chicken Breasts, Pounded Thin
  • Flour
  • Salt & Pepper
  • 4 Eggs
  • 3 Tbsp Water
  • 1/4 Cup Olive Oil
  • 1/2 Lemon Cut Into Rounds
  • 1/2 Cup Pinot Grigio
  • 1 Cup Chicken Broth
  • 1/2 Lemon Juiced
  • 2 Tbsp Butter
  • Parsley


Servings 4
Preparation time 10mins
Cooking time 20mins


Step 1

Mix flour, salt, & pepper in a shallow dish. Beat the eggs and water in a bowl to create an eggwash. Heat oil over medium heat in a skillet. Dredge chicken, dip in eggs, and saute 2 min on each side. Remove from pan. Saute lemon slices 2 min. Add broth, wine, & juice. Simmer for 5 min. Roll butter in flour & add to the pan. Return chicken and cook on medium-low heat for 2 minutes or until cooked through. Garnish with lemon slices and parsley.


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