Chicken Piccata Recipe

Chicken Piccata Recipe
Photo by: Taste of Home
Rating

100% would make again

Once you've tried Susan Pursell's tangy yet delicate entree, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Susan sent the recipe from her home in Fountain City, California.

This recipe is:

Healthy

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  • 8 Servings
  • Prep: 25 min. Cook: 25 min.

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup egg substitute
  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
  • 5 tablespoons lemon juice, divided
  • 3 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 3 teaspoons Crisco® Pure Olive Oil, divided
  • 2 tablespoons butter

Directions

  • Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine or broth, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
  • In a large nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
  • In the same pan, melt butter. Add the remaining wine or broth and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken. Yield: 8 servings.

Nutritional Analysis: One chicken breast half equals 246 calories, 8 g fat (4 g saturated fat), 79 mg cholesterol, 398 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Chicken Piccata published in Light & Tasty August/September 2004, p52

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Reviews for Chicken Piccata (4)

Chicken Piccata Recipe

Chicken Piccata

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jul. 14, 2009 by BluRay

 Great recipe. I've been searching for one like this. (with the capers and artichokes.)

Thanks for posting,

BluRay

Reviewed on Nov. 13, 2008 by hedwig54

I prepared this dish for the first time. absolutely loved it. fooled my hubby, did not tell him about parmeson cheese or he would never have tried it. long story short..he loved it too. will make again real soon.

M.Smith

Salem, Al

Reviewed on Mar. 16, 2008 by pat48_TX

 I was looking for a recipe for chicken and this one sounds just right!!

Thanks Superglide Big Smile 

Pat E 

Reviewed on Dec. 23, 2007 by superglide

dh and i love chicken piccata. i found this quick and easy recipe:

 

CHICKEN PICCATA RECIPE


2 Boneless chicken breasts sliced in half or 3 slices
2 TBS Butter
1 TBS Olive OIl
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt
Freshly ground pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers

1 can artichokes, drained


RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers and artichokes.

POUR pan juices over chicken. Serve.

 

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