-
-
My review
Chicken Piccata I
chefbuzz
"Great chicken piccata - hope you enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 284 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
- Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
- Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
Nutrition Facts
Per Serving: 284 calories; 11.4 g fat; 15.1 g carbohydrates; 30.6 g protein; 110 mg cholesterol; 377 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 129179 Ratings
-
-
-
-
-
Most helpful positive review
7/20/2005
I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepp...
Most helpful critical review
1/18/2006
I made this dish for dinner last night and scaled the recipe to 2 servings. I followed the suggestions of other reviewers and doubled the amount of sauce (good thing too!). I also followed the...
Most helpful
Most positive
Least positive
Newest
7/20/2005
I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepp...
9/14/2005
We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in w...
12/28/2006
OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in ...
3/19/2003
This recipe is great! When I haeted the butter in the skillet I added 2 pressed cloves of garlic to it. And I also added about a 1/2 cup of heavy cream to the lemon juice and wine, then reduce...
1/18/2006
I made this dish for dinner last night and scaled the recipe to 2 servings. I followed the suggestions of other reviewers and doubled the amount of sauce (good thing too!). I also followed the...
11/22/2006
Agree with other comments regarding using olive oil, more lemon & white wine. We also made this using pork tenderloin instead of chicken. Cut the tenderloin into 1" pieces and pound them until ...
3/26/2002
We found the sauce to be very tart and added some chicken broth to smooth it out. This also made more sauce to drizzle over the chicken and the rice we serve with it.
6/4/2006
I've used this recipe several times; I always add capers - I recently made this recipe for my parents and they loved it! Highly recommended.
7/17/2005
I'd never had chicken piccata before, let alone made it! This was a FABULOUS dish! I made it for a friend who thought the sauce was a little too strong, so I calmed it down with some chicken b...