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Chicken Piccata Recipe

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This recipe for Chicken Piccata, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Patterson

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breast halves (1 1/2 pounds total)
3 T Dijon mustard
2 eggs
1 1/2 cups dry seasoned bread crumbs
1/4 cup olive oil
1/4 cup chicken broth
2 T fresh lemon juice
2 T drained capers
1/4 t salt
6 very thin lemon slices
1 T chopped fresh parsley

Directions:
Directions:
1. Place chicken breast halves between sheets of plastic wrap. Lightly pound.
2. In a shallow bowl, stir together mustard and eggs until well blended. Spread bread crumbs on a plate. Dip chicken into egg mixture and then coat with crumbs, patting to make crumbs adhere.
3. Heat 2 T oil in a large skillet over medium heat. Add half of chicken to skillet in a single layer and saute 5 minutes. Using tongs, turn chicken over and cook about 5 minutes more or until internal temperature registers 170. Transfer chicken to a platter; cover and keep warm. Repeat with remaining oil and chicken.
4. Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley.
5. Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is the best Chicken Piccata I've ever tasted! Pair it with a simple pasta and a salad and you'll have a dinner party menu no one will forget!

 

 

 

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