Chicken Piccata
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Servings Prep Time
4servings 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat the oven to 400 ° 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 1/4-inch thick. Sprinkle both sides with salt and pepper.
  2. Mix the flour, salt, and pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate.
  3. Coat a large sauté pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
  4. Working in batches, dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Add the chicken breasts to the sauté pan and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. When all the chicken has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, and spoon over the chicken.