Easy Skillet Chicken Piccata
Bright, herbal, citrusy and piquant—it’s surprising that piccata still feels like cozy comfort food. The bright flavors of lemon, parsley, and white wine along with the heartiness of breaded, pan-fried chicken make this the perfect spring meal. Best of all, it’s on the table in half an hour.
Recipe - Lyndale Liquor
Easy Skillet Chicken Piccata
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 lb boneless skinless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1 tablespoon water
1 cup Italian-style panko breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
1/4 cup capers
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
Chopped parsley, if desired
Lemon wedges, if desired
Directions
- Slice chicken breasts in half horizontally. Place each chicken breast between plastic wrap and gently pound until about 1/4 inch thick. In shallow dish, mix flour, salt, and pepper. In another shallow dish, beat egg and water. In a third shallow dish, place breadcrumbs. Coat chicken in flour mixture, dip in egg mixture, then coat with panko.
- In a 12-inch nonstick skillet, heat butter and oil over medium. Cook chicken in a single layer (in two batches if needed), 8-10 minutes each, turning once, until chicken is no longer pink in center (165 °F in center). Remove from skillet; cover to keep warm.
- Stir capers, lemon juice, and wine into drippings in skillet; heat to boiling. Pour over chicken. Sprinkle with parsley and serve with lemon wedges.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Slice chicken breasts in half horizontally. Place each chicken breast between plastic wrap and gently pound until about 1/4 inch thick. In shallow dish, mix flour, salt, and pepper. In another shallow dish, beat egg and water. In a third shallow dish, place breadcrumbs. Coat chicken in flour mixture, dip in egg mixture, then coat with panko.
- In a 12-inch nonstick skillet, heat butter and oil over medium. Cook chicken in a single layer (in two batches if needed), 8-10 minutes each, turning once, until chicken is no longer pink in center (165 °F in center). Remove from skillet; cover to keep warm.
- Stir capers, lemon juice, and wine into drippings in skillet; heat to boiling. Pour over chicken. Sprinkle with parsley and serve with lemon wedges.