Chicken Piccata Recipe

You might remember last week I posted a recipe for Chinese Lemon Chicken. Well, this week I thought I would share the other version of lemon chicken – Chicken Piccata. Chicken piccata is basically boneless skinless chicken breasts dipped in egg, rolled in flour and browned in the pan. After browning the chicken breasts are then simmered in a delicious lemon-wine sauce. This recipe is a little different than most with the addition of fresh sliced mushrooms. Although chicken piccata isn’t traditionally served with mushrooms I feel it only adds to the flavor. There are a few steps to this recipe so it may take a while to cook. I think it probably took me a couple hours to get this on the table but I enjoyed it. As you can probably tell if you read my blog chicken is one of my favorite things to cook! I served this recipe with linguini and although optional I find sprinkling parmesan cheese on top of the chicken tastes great.

Chicken Piccata Recipe

Save Recipe Recipe Saved

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Bobby

Ingredients

Scale 1x2x3x

• 6 boneless skinless chicken breasts (pounded to an even thickness)
• 2 tablespoons butter (for frying)
• 1 tablespoon oil (for frying)
  Breading–
• 4 tablespoons of milk
• 2 large eggs
• ¾ cup flour
• 1 ½ teaspoons seasoning salt
• 1 teaspoon paprika
• ¾  teaspoon garlic powder
• ½ teaspoon ground black pepper
  Sauce-
• 1 cup chicken broth
• ½ cup white wine
• 3 tablespoons lemon juice
• 1  tablespoon cornstarch
• 1 tablespoon garlic (minced)
• 1 onion (chopped)
• ½ lb fresh sliced mushrooms
• 4 tablespoons fresh parsley (chopped)

Cook Mode Prevent your screen from going dark

Instructions

1. Pound chicken breasts to an even thickness between two sheets of wax paper (if they are really thick cut them in half). In a shallow bowl or plate combine flour, paprika, seasoning salt, black pepper, and garlic powder. Mix well.
   
2. In another bowl beat eggs and milk together.
   
3. Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.
4. To make the sauce- whisk together chicken broth, lemon juice, wine, and cornstarch – set aside for now.
   
5. Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cook completely. Remove chicken breasts from the pan.
6. Add mushroom slices to the pan and sauté for 5 minutes. Add in garlic and onions and Sauté for 3 minutes. Pour the sauce mixture into the pan and simmer over medium heat.
   
7. Add chicken breasts back into the pan. Reduce heat to medium-low and simmer for 25 minutes or until fully cooked. Top with fresh parsley.