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Chicken Piccata

Enjoy :)

  1. Cut chicken breast in half and pound to 1/4" thick.
    A tortilia press works really well just don't press too much.
  2. Salt and pepper each side of the breast halves.
  3. Add 1/2 tea salt and 1/4 tea pepper to the flour and mix well.
  4. Beat the egg with 1/2 tbl water.
  5. Heat oven to 400°F
  6. Coat both sides with flour, dip in egg and coat with panko.
  7. Heat 1 tbl olive oil in a large saute pan. If you have a ceramic non-stick pan spray olive oil on the breast instead.
  8. Cook 2-3 minutes on each side then place chicken on a sheet tray with non-stick foil or parchment paper and place in oven. Bake for 5-10 minutes until done.
  9. Over medium heat melt 1 tbl butter then add the lemon juice, wine chicken stock, rinsed capers, 1/2 tea salt and 1/4 tea pepper. Boil over high heat about 5 minutes until reduced by 1/2.
  10. Off the heat add 2 tbl butter and swirl to combine.
  11. Plate the chicken and spoon 1/2 the sauce over each breast. Sprinkle with some fresh parsley.
Chicken Piccata