Chicken Piccata

Chicken Piccata

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The picture does not do this recipe justice.  I actually forgot to take a picture before we ate dinner (when it looked so pretty on the plate) and then I had to hurry before the rest of the chicken was eaten.  We really loved this dish!


  • 6 boneless skinless chicken breasts (about 1-1/2 lbs)
  • 1 egg, slightly beaten
  • 1 tablespoon water
  • ½ cup dry bread crumbs (any flavor) (1)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons dry white wine or chicken broth (2)
  • Chopped fresh parsley, if desired
  • Lemon wedges, if desired


Between sheets of plastic wrap or waxed paper, flatten each chicken breast to ¼-inch thickness. (3)  In a small bowl, mix egg and water.  In a shallow bowl, mix bread crumbs, salt, pepper and garlic powder.  Coat chicken with flour.  Dip into egg mixture; coat with bread crumb mixture.

In 12-inch skillet, heat butter and oil over medium heat.  Cook chicken in butter mixture 8 to 10 minutes, turning once, until chicken is no longer pink in center.  Remove chicken from skillet; keep warm.

Stir lemon juice and wine into drippings in skillet.  Heat to boiling; pour over chicken. (4)  Sprinkle with parsley and serve with lemon wedges.


(1)     I used Italian.

(2)     I used chicken broth.

(3)     I purchased thin chicken breasts instead of pounding them.

(4)     I didn’t pour the sauce over the chicken.  Not everyone in my family likes lemon.  I served the sauce on the side and each person added it to their own chicken.  That actually worked out really well.

from Betty Crocker Cookbook


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