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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
Diabetic Friendly
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.
Originally published as Chicken Piccata in Light & Tasty August/September 2004, p52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Sep. 21, 2012 by erikaram
So delicious! I wasn't sure how it would turn out bc I had never eaten chicken piccata before, but it was so tasty. I changed the sauce a bit; adding some sauteed mushrooms for flavor and a bit of cornstarch to thicken it slightly. Yummy! Two thumbs up from my hungry bf :)
Reviewed on Jan. 13, 2012 by kleescraga
Excellent recipe. I was cooking for two so halved the recipe and made 3 changes. I sliced the breasts in half, horizontally rather than pounding them; much easier and less messy. For the first step of the bound breading, I dredged the chicken in cornstarch, rather than using the flour/Parmesan cheese mixture twice. I learned this secret in Chinese cooking and the result is always crispy breading. As a last step, I added drained capers to the sauce. Capers are traditional in piccata recipes and my husband enjoys them. This one is going in my "Recipe Box."
Reviewed on Sep. 08, 2011 by idefix
love the fact that it actually has CAPERS!Which is what PICCATA is supposed to have
Reviewed on Feb. 19, 2011 by jillandrews
Absolutely delicious chicken, looks even better than the pictures when cooked to a crispy golden! Like another reviewer, I used cayenne instead of hot sauce which worked just fine. The taste of the chicken is fabulous? However, I usually like piccata sauce with pasta & did not find that to be true in this case... but the sauce was excellent with the chicken.
Reviewed on Jan. 11, 2011 by krissysue2
I made this for dinner tonight and both of my picky eaters ate it. That's a major success in my opinion! I used wheat flour instead of white and added chili powder to the flour mix because I did not have any hot pepper sauce. I baked mine at 400 for 30 minutes instead of frying it and loved how it turned out. I think that next time I will try what most people did and thicken the sauce.
Reviewed on Jul. 28, 2010 by Jean Hampton
Very good. The whole family liked it. I added capers and thickened the sauce with a little cornstarch
Reviewed on Jun. 14, 2010 by Papa H
Recommend garlic in the flour instead of egg wash. Needed more flavor.
Reviewed on Feb. 13, 2010 by Gwenah
We loved this recipe; the crust on the chicken is fantastic. However, I made extra sauce at the end and added lemon juice and capers. We wanted extra sauce for some pasta I served with the chicken.
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
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.SmithSalem, Al
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 Pat E
I was looking for a recipe for chicken and this one sounds just right!!
Thanks Superglide
Pat E
Reviewed on Dec. 23, 2007 by superglide
dh and i love chicken piccata. i found this quick and easy recipe: CHICKEN PICCATA RECIPE2 Boneless chicken breasts sliced in half or 3 slices2 TBS Butter1 TBS Olive OIl1/4 cup flour3/4 tsp paprika3/4 - 1 cup dry white wine3 TBS lemon juiceSaltFreshly ground pepper (white or black) to taste1 TBS Butter (for sauce at finish)3 TBS capers1 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 pepperDREDGE 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.
dh and i love chicken piccata. i found this quick and easy recipe:
CHICKEN PICCATA RECIPE2 Boneless chicken breasts sliced in half or 3 slices2 TBS Butter1 TBS Olive OIl1/4 cup flour3/4 tsp paprika3/4 - 1 cup dry white wine3 TBS lemon juiceSaltFreshly ground pepper (white or black) to taste1 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 pepperDREDGE 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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