Easy Chicken Piccata

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Easy Chicken Piccata

Kerrie Kelly

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Category

Dinner, Entree

When we are celebrating an evening for two, my husband makes me my favorite dish. A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe may just be an instant favorite of yours, too.


This recipe was created in partnership with Cobram Estate Olive Oil.

Ingredients

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 extra large egg
  • ½ tbsp water
  • ¾ cup panko breadcrumbs
  • 3 tbsp Cobram Estate Extra Virgin Olive Oil
  • 3 tbsp butter, room temperature
  • ⅓ cup freshly squeezed lemon juice, lemon halves reserved
  • ½ cup dry white wine
  • 3 tbsp capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving

Products to Use:

  • NanoBond 11” Skillet

Directions

  1. 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.

  2. 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 panko 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 mixtures.

  3. Heat 1 tablespoon of olive oil in a Hestan NanoBond 11" Skillet over medium to medium-low heat. Add the chicken breasts and cook for 4-5 minutes on each side, until browned. Once cooked through, set aside while you make the sauce.

  4. For the sauce,  heat the Hestan NanoBond 11" Skillet over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Turn 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, your favorite pasta, and a sprinkling of fresh parsley.