Don’t forget the Parchment Paper on this one. It makes clean up a great help and nothing seems to stick, I use the cheap stuff from Kirkland if you’ve never used it before its really handy to have around the kitchen. The lemons in this recipe really bring out the subtle flavors of the chicken and wine. Feel free to experiment with other ingredients if you want to add more flavor. Maybe wrap it in bacon and you’ll have Bacon wrapped Chicken Piccata. I want to try this, and I think I’ll leave the lemons out of the recipe when I do it. Lemons and bacon don’t sound right in my mind. Bacon.
Or maybe I’ll sprinkle cheese on the chicken and then wrap it in bacon. Then I’ll have a gooey cheesy bacon-y chicken. mmmm
I made this dinner with mashed potatoes and green beans as sides. My fiancee loved it!
Happy Cooking! Post a comment if you’ve tried this or have suggestions!
- 2 split Boneless, skinless chicken breasts
- ½ cup All-purpose flour
- Salt and Pepper to taste
- 1 Egg
- ¾ cup Seasoned dry breadcrumbs
- Olive oil
- 3 tbsp Unsalted butter at room temperature
- ⅓ cup Lemon juice
- ½ cup Dry white wine
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.