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Chicken Piccata Recipe

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  • 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.
  • Author: Bobby