February 23, 2011

Chicken Piccata

Chicken Piccata

4 boneless skinless chicken breasts
1 egg
2/3 cup Italian seasoned breadcrumbs
4 tbs margarine
1 tbs butter
juice of 1 lemon, lemon halves reserved
3/4 cup chicken broth

Cut chicken into tenders.  Place breadcrumbs in one dish and beaten egg in another.  Dip each chicken breast in egg, then breadcrumbs.

Heat 2 tbs margarine over medium heat.  Cook chicken breasts for 3 - 4 minutes on each side, until cooked through. Add more margarine as needed. Remove and set aside.

Melt butter in same pan.  Add lemon juice and chicken broth.  Bring to a boil, reduce heat and cook for 2 minutes.  Serve sauce over chicken. Garnish with reserved lemon slices.


  1. Simple and delicious. As Italian food should be. I adore chicken piccata. Looks great!

  2. I do this, but add capers. Always gives it a nice something extra.

    1. I bought my very first jar of capers just to make chicken piccata. Loved it, loved the capers, used the jar up putting them on salad. Next two jars of capers I bought I did NOT love. First jar was small with a vinegary bite. Next two jars tasted like olives. I truly and completely detest olives. Any suggestions as to how to choose capers?

  3. Hi, could you please tell me what the pasta is in this picture? Thank you- Lisa

  4. It's actually just whole wheat fettucine with a little butter and Parmesan cheese. :)

  5. Made the entire dish....only problem was there was no leftovers! Delicious thx

  6. Just found your blog through Pinterest and started following it. According to your blog title, looks like I'm going to enjoy it, as I just rediscovered my love for cooking. :) This chicken looks yummy.

  7. Should there be another persuasive post you can share next time, I’ll be surely waiting for it. french toast recipe