Chicken Piccata
Description: When you’re in need of a break from mundane chicken dishes, this Chicken Piccata is here to invigorate your taste buds with its vibrant lemony flavor. 🍋 The zesty touch of lemon truly “freshens” up this classic dish, making it a delightful option for any mealtime.
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Recipe Category: Chicken
Keywords: Poultry, Meat, Very Low Carbs, < 30 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 406.5
- Fat Content: 30.4g
- Saturated Fat Content: 4.7g
- Cholesterol Content: 140mg
- Sodium Content: 80.7mg
- Carbohydrate Content: 5g
- Fiber Content: 0.7g
- Sugar Content: 2.1g
- Protein Content: 18.8g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Fresh mushrooms |
| – | Butter |
| 2 | Boneless skinless chicken breasts |
| – | Flour |
| – | Eggs |
| 2 | Milk |
| – | Pepper |
| – | Oregano |
| – | Olive oil |
| 8 | Dry white wine |
| 1 | Fresh lemon juice |
| 4 | Parsley |
Instructions:
-
Sautee Mushrooms: In a skillet, sauté fresh mushrooms in butter until tender. Set aside for later use.
-
Prepare Chicken: Cut the boneless skinless chicken breasts into 4 evenly sized pieces. Place each piece between sheets of wax paper and gently pound to flatten. The chicken should be approximately 1/8″ – 1/4″ thick.
-
Prepare Egg Mixture: In a shallow bowl, beat eggs and add a dollop of milk. Mix well to combine.
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Prepare Flour Coating: In another shallow bowl, blend flour with a slightly lesser amount of breadcrumbs. The mixture should still have a predominantly “floury” texture. Season with pepper, oregano, and a touch of parsley to taste. Mix thoroughly.
-
Coat Chicken: Dip each chicken piece into the egg mixture, ensuring it’s evenly coated, then dredge in the flour mixture. Ensure the coating is light and evenly distributed.
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Cook Chicken: In a large fry pan, heat olive oil. When the oil is hot but not smoking, add the chicken pieces in a single layer. Cook until golden brown on one side, approximately 2-3 minutes, then flip and cook until golden brown on the other side. Remove chicken from the skillet and carefully drain off excess fat.
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Prepare Sauce: Return the skillet to heat and add the sautéed mushrooms. Pour in the dry white wine (about 3/4 to 1 cup). Allow the liquid to cook briefly, stirring to dissolve any browned bits from the bottom of the skillet. Add fresh lemon juice to the skillet and stir to combine, creating a thin sauce.
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Finish Cooking: Return the chicken to the skillet, coating it with the sauce. Allow the chicken to simmer briefly until fully cooked and the sauce has slightly thickened.
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Serve: Transfer the chicken to a warm platter and garnish with lemon wedges and fresh parsley. Serve with your favorite pasta or rice to complete the meal.
Enjoy the vibrant flavors of this Chicken Piccata, where the tangy zest of lemon perfectly complements the tender chicken, creating a dish that’s sure to become a favorite at your table! 🍽️
