Oh Those Lemons!
During the summer months when lemons are at their best I try to use them in everything! Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer.
What goes well with Chicken Piccata?
One of my favorite things to pair with this dish is greens. Turnip, collard, or mustard depending on your preference. The bitterness of the greens elevates the tart lemon to a different level. Make sure to try my Turnip Greens with Caramelized Onions recipe!
If you don't care for the wine, you can easily substitute chicken stock and still have a delicious sauce. Sometimes I have wine in the house, sometimes I don't but I never let that stop me from making this delightful dinner.
Air fryers have come a long way and produce really good, crispy results. I haven't tried that with this recipe yet but I plan to in the future. If you've tried this with an air fryer, be sure to comment below so we all can benefit from your insight.
Chicken Piccata
Equipment
- Saute Pan/Skillet
Ingredients
- 6 Chicken filets pounded thin
- ½ cup AP flour
- salt
- black pepper
- 1 large egg + ½ Tbs water beaten
- ¾ cup seasoned bread crumbs
- Olive oil
- 3 Tbs butter divided, at room temperature
- ⅓ cup fresh lemon juice 2 lemons, lemon haves reserved
- ½ cup dry white wine
- 2 Tbs capers optional
- Thinly sliced lemon and chopped parsley for serving
Instructions
- Preheat oven to 400℉ and line a cooking sheet with parchment paper
- Dredge the chicken by mixing the flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture followed by the bread crumbs.
- Heat 1 Tbs of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the cooking sheet and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 Tbs of the butter and then add the lemon juice, wine, the reserved lemon halves, ¼ teaspoon salt, and ⅛ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes.
- Off the heat, add the remaining 2 tablespoons of butter and capers (if using) 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 and a sprinkling of fresh parsley
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