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Chicken Piccata Recipe

Chicken Piccata
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 PiccataChicken Piccata

Chicken PiccataChicken Piccata

Chicken PiccataChicken Piccata

Chicken Piccatachicken_piccata_9.jpg
Chicken PiccataChicken Piccata

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Chicken Piccata Recipe

  • Author: Bobby


  • 6 boneless skinless chicken breasts (pounded to an even thickness)
  • 2 tablespoons butter (for frying)
  • 1 tablespoon oil (for frying)
  • 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
  • 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)


  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.
Recipe rating


Wednesday 31st of December 2008

I cooked this recipe yesterday. The taste of the sauce is so good. I used white grape juice and little white vinger instead of the white wine. I really enjoed it. Thanks Bobby. your recipes are fantastic.


Monday 23rd of June 2008

Kristen - Chicken picatta really is great, I love it as well :D


Sunday 22nd of June 2008

Oh I looooove Chicken Picatta. This looks fantastic!


Friday 20th of June 2008

Russell - I'm glad you enjoyed it. I put it over a bed of noodles as well. I agree the sauce is delicious with pasta! Many more good ones to come.


Friday 20th of June 2008

I put it over a bed of spaghetti with a side of garlic bread. The sauce tasted great with the spaghetti. I really liked this recipe.