Chicken Piccata
Chicken Piccata is one of my favorite chicken dishes. It’s super easy to throw together, yet really impressive. I love how ‘fancy’ it looks, even though it takes less than 30 minutes to cook. It’s one of those meals you could make for dinner guests!
‘Real’ chicken piccata is cooked with capers. Capers are from a European shrub. They have a mild flavor that’s hard to explain. I love them and won’t make my piccata without them. If you’re not a fan, leave them out. You will lose a little flavor, but it will still taste great! This is my version of Chicken Piccata and it is delish!
Chicken Piccata
- 2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
- 1 cup Italian style bread crumbs
- 1 egg, beaten
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/4 cup fresh parsley, chopped
- 8 ounces Angel hair pasta
- 2 Tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
Directions: Pour the bread crumbs in a shallow plate or dish. Pour the beaten egg in a seperate shallow dish. Take one chicken cutlet and dredge in the egg, and then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Once thoroughly cooked, place on a plate and tent with foil to keep warm.
Add the remaining 2 tablespoons of butter. Let butter melt and then cook the other two pieces of coated chicken, for 4 minutes on each side. Remove from skillet and keep warm with other chicken.
Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.
Meanwhile, cook angel hair pasta according to package directions. Drain water and add 2 Tablespoons butter to pasta and 1/2 cup freshly grated parmesan cheese.
Serve chicken with sauce and pasta. Garnish with fresh parsley and more grated Parmesan cheese.
Serves 4
Had this meal tonight, it was AMAZING!! super easy, great instructions. my 3 year old loved it. we ate the whole thing no left overs!
For the most part this chicken was great. And this is more a comment on my cooking abilities, but my breading started burning before the chicken was fully cooked. How do I prevent this? Thanks
I tried this recipe. It looked so yummy. But 1/4 cup of Lemon juice was way too much. It just tasted way to sour.
Delicious! I instructed my husband (ha ha) to prepare this tonight and it was wonderful! We are adding it into the rotation.
I’m making it right now. Smells great.
Never had chicken piccata before but had some lemons that needed to be used so I gave this a try and there was no disappointment. Simple ingredients but fantastic results! We had mashed potatoes on the side instead of pasta- maybe pasta next time!
Yay Lindsey! Glad you enjoyed it!
Made this last night for our fire station, everybody absolutely loved it! Chicken Piccata is one of my favorites and this was a great recipe! 4 minutes seemed to be pretty spot on for the chicken! Thank you!