Classic Chicken Piccata

Classic Chicken Piccata

Classic Chicken Piccata


Makes 4 servings


4 boneless skinless chicken breasts
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup plain dry bread crumbs
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
Lemon slices for garnish (optional)


  1. Place chicken between 2 pieces of plastic wrap; pound to 1/2-inch thickness.
  2. Place flour on small plate. Place egg in shallow bowl. Combine bread crumbs, parsley, salt and pepper on another small plate.
  3. Coat each breast in flour, then in egg. Coat with bread crumb mixture.
  4. Heat oil in medium nonstick skillet over medium-high heat. Add chicken; cook 4 minutes. Turn; reduce heat to medium. Cook 4 to 5 minutes or until chicken is no longer pink in center. Transfer chicken to serving platter; keep warm.
  5. Add wine and lemon juice to skillet; cook and stir over high heat 2 minutes. Spoon sauce over chicken. Garnish with lemon slices, if desired.

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