"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Regan
Added: Sunday, February 10, 2008


2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup grated parmasan cheese
1 T dried basil and/or parsely
Good olive oil
3 tablespoons butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon
halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F.

Place each chicken breast between 2 sheets of parchment
paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle
both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in
a shallow plate. In a second plate, beat the egg and 1/2
tablespoon of water together. Place the bread crumbs on a
third plate. Dip each chicken breast first in the flour, shake off
the excess, and then dip in the egg and bread crumb

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.
Over medium heat, melt 1 tablespoon of the butter and then
add the lemon juice, wine, the reserved lemon halves, 1/2
teaspoon salt, and 1/4 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 1 chicken breast on
each plate. Spoon on the sauce and serve with a slice of
lemon and a sprinkling of fresh parsley.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is a recipe from Ina Garten on Food TV.
I have tried it out several times and it seems to be a hit. I
have modified her recipe to use Panko bread crumbs and
season them myself with cheese and spices. If you want to
use the canned seasoned bread crumbs - fine, but it won't be
as good!

Also, I double the sauce recipe to ensure there is enough. Be
careful though, as this sauce is intense in flavor and only a
small amount is meant to be drizzled over the top of the

Serve this dish with a side of roasted fennel and a light pasta.
You can also use this sauce to coat your pasta and sprinkle
with cheese to your preference.




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