Chicken Piccata Lemon Wine

Bright tangy Chicken Piccata is my favorite way to turn weeknight chicken into something truly special The zesty lemony sauce with a touch of butter makes it restaurant worthy yet accessible even on a busy day

When I first learned how to make this I worried it would be fussy but it quickly became a comfort dish I reach for whenever I want to impress guests or just treat myself

Ingredients

• Boneless skinless chicken breasts: They cook quickly and stay tender Use the freshest you can find or ask the butcher to pound them for you
• Kosher salt and freshly ground black pepper: Essential for seasoning every layer of the dish
• All purpose flour: Helps give the chicken its light crisp coating Choose unbleached flour for best flavor
• Extra large egg: Binds the coating and keeps it from falling off Go for a high quality egg with a deep yellow yolk
• Water: Loosens the egg to make dipping easier
• Seasoned dry bread crumbs: Add crunch and extra herby flavor If possible pick an Italian blend that you like eating plain
• Good olive oil: Makes the chicken brown evenly and adds wonderful flavor Go for a fruity olive oil you enjoy tasting on its own
• Unsalted butter: Room temperature butter melts smoothly into the sauce and lets you control the saltiness Always use unsalted so you can season to taste
• Freshly squeezed lemon juice: Delivers that bold bright note central to piccata Always squeeze it fresh for the best taste avoid bottled juice if you can
• Dry white wine: Balances the lemon and brings depth Save a splash from a bottle you would drink yourself
• Sliced lemon for serving: A pretty garnish that adds extra tang
• Chopped fresh parsley: Brightens up every bite with its herbal flavor Use bright green leaves and chop just before serving

Step-by-Step Instructions

Prepare the Chicken:

Place each chicken breast between two sheets of parchment paper or plastic wrap Pound with a meat mallet or rolling pin until it is about one quarter inch thick This helps the chicken cook evenly and stay tender Season both sides all over with salt and pepper

Coat the Chicken:

Set up three shallow plates or pans for your dredging station Mix flour with a bit of salt and pepper in the first plate Beat the egg and water in the second plate until well blended Put bread crumbs onto the third plate Dip chicken in the flour first shake off the excess then coat in the egg mixture then press into the bread crumbs making sure each piece is fully coated

Brown the Chicken:

Heat a good amount of olive oil in a large saute pan over medium to medium low heat When the oil is shimmering add the chicken Cook for about two minutes per side until golden brown Move the chicken to a parchment lined sheet pan

Bake the Chicken:

Transfer the browned chicken to the oven on the sheet pan Bake for five to ten minutes This will finish cooking the chicken through while keeping it juicy

Make the Lemon Sauce:

Quickly wipe out your saute pan and set over medium heat Melt one tablespoon of butter then add the fresh lemon juice white wine and the reserved squeezed lemon halves along with a sprinkling of salt and pepper Bring to a boil over high heat Cook for about two minutes until reduced by half Remove the pan from the heat Swirl in the final two tablespoons of butter until the sauce is glossy and smooth Discard the cooked lemon halves

Serve the Chicken:

Plate one chicken breast per serving Spoon plenty of the tangy buttery sauce over each piece Top with a slice of fresh lemon and a big scattering of chopped parsley

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My favorite part is swirling in the final bit of butter right at the end The aroma always reminds me of the first time I made this for my partner when we wanted a fancy night at home but did not want to order in

Storage Tips

Chicken Piccata is best eaten fresh but leftovers keep well in the fridge for up to two days Store the chicken and sauce separately so the breading stays crisp Reheat in a low oven or on the stovetop with a splash of chicken broth or extra lemon juice to keep everything moist

Ingredient Substitutions

If you are out of white wine you can use extra lemon juice plus a splash of chicken broth If you need a gluten free version swap regular flour and bread crumbs for your favorite gluten free varieties Capers are traditional but this version lets the lemon really shine If you love a briny bite toss in a spoonful of capers with the sauce

Serving Suggestions

This chicken is fantastic over angel hair pasta drizzled with extra sauce For veggies I like simply steamed green beans or asparagus Crusty bread is perfect for sopping up every drop

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Cultural Context

Piccata is a classic Italian technique typically using veal but chicken has become a beloved American tweak The bright sauce is meant to wake up the taste of mild meats It is a dish that feels both comforting and a little bit celebratory

Recipe FAQs

→ What is the best way to ensure chicken remains juicy?

Pound the chicken evenly and avoid overcooking; a quick pan sear followed by brief oven finishing helps retain moisture.

→ Is it necessary to use dry white wine for the sauce?

Dry white wine lends balance to the sauce's acidity and richness, but low-sodium chicken broth is a good non-alcoholic alternative.

→ Can I substitute regular lemons for Meyer lemons?

Yes, but Meyer lemons are sweeter and less acidic; regular lemons will bring a brighter, classic tang to the sauce.

→ How do I achieve a crisp coating on the chicken?

Press breadcrumbs firmly onto the chicken and avoid crowding the pan; finish in the oven to set the crust.

→ Which side dishes pair well with this dish?

Simple sides like steamed asparagus, sautéed spinach, or a light mixed greens salad complement the lemony flavors well.