Chicken Piccata might very well be my absolute favorite way to eat chicken. It is simple French cuisine at it’s best.
Lemons provide a vibrant citrus base for the sauce, giving this dish a light, bright feel. The butter–oh the butter!–lends a velvety richness to the sauce that perfectly balances the acidity of the lemon juice and white wine. With each bite, you get crunchy breading, tender chicken inside, and a burst of flavor from the sauce. It’s worth the work!
This recipe was a winner with my family and is probably my favorite Freezer Club meal we’ve had so far. I often serve it on top of whole wheat angel hair pasta, but tonight we had it with Basic Roasted Vegetables. Unforgettable.
- 4 boneless, skinless chicken breasts (I buy organic or Smart Chicken)
- Kosher salt and freshly ground black pepper
- ½ cup whole wheat flour
- 2 extra-large eggs (preferably organic or local)
- 1 tablespoon water
- 1½ cups panko or whole wheat bread crumbs
- Good quality olive oil
- 6 tablespoons unsalted butter, room temperature, divided
- ⅔ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1 cup dry white wine (choose one that you'd drink)
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick.
- Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoon salt, and ½ teaspoon of pepper in a shallow plate.
- On a second plate, beat the eggs and 1 tablespoon of water together.
- Pour out the bread crumbs onto a third plate.
- Dip each chicken breast in the flour, then shake off the excess, and then dip in the egg and bread crumb mixtures.
- Coat the bottom of a large saute pan with a thin layer of olive oil (about 2 tablespoons) and heat over medium to medium-low heat. Add two of the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan.
- Wipe out the pan and add more olive oil to coat the bottom.
- Saute the remaining two chicken breasts for 2 minutes on each side. Place on the sheet pan with the others.
- Bake for 5 to 10 minutes while you make the sauce. (Check for doneness by making sure there is no more pink inside the chicken breast.)
- For the sauce, wipe out the saute pan with a dry paper towel.
- Over medium heat, melt 2 tablespoons of the butter and then add the lemon juice, wine, the reserved lemon halves, 1 teaspoon salt, and ½ teaspoon pepper. Boil over high heat until reduced in half, about 2-3 minutes.
- Turn off the heat, add the remaining 4 tablespoons of butter 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.
After basting chicken breasts in the egg and bread crumb mixture, transfer chicken to a freezer safe container. Store chicken breasts up to 2 months in freezer. Prepare sauce as directed and put in freezer safe container.
Let chicken and sauce thaw in refrigerator overnight or for several hours. Saute chicken breasts in small amount of olive oil on stovetop for approximately 2 minutes per side. Then transfer to baking dish and cook for 5-10 minutes at 400 degrees. Spoon on the sauce and add additional parsley for garnishing.