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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 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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