Chicken Piccata is an Italian dish made with capers in lemon butter sauce. Although it does not contain bread, we love this version inspired by Ina Garten’s Chicken Piccata. Piccata Chicken is an Italian poultry meal cooked with minced chicken, capers, and basil in a lemon-wine sauce.
If you want more ways to make chicken breast fun, you will love this Chicken Piccata recipe. Instead of using a ton of butter and oil, my diet uses a little fat and just a touch of butter. The flavor is so good that you will never miss it! If you want to try this piccata chicken recipe with fish, try Flounder Picatta. And to get some recipes for chicken breasts you also make it like this Baked Chicken Breast
which you can fill with lemons and caps.
- PREPARATION TIME: 5 min
- DELIVERY TIME: 15 min
- TOTAL TIME: 20 min
- SERVICE: 4 SERVICES
- COURSE: Dinner
- CUISINE: Italian
- Piccata Chicken is an Italian chicken dish stuffed with lemon, wine, butter sauce with capers, and parsley.
- 2 bone marrow, skinless, 16 oz total
- Fresh black pepper
- 2 large white eggs
- 2/3 cup spiced crumbs of dry wheat bread
- A spray of olive oil, about 1 tbsp
- 1 tbsp melted butter
- Juice of 1 lemon
- 1/4 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp capers
- Cut lemons, for serving
- The parsley leaves split, to serve
How To Make Chicken Piccata
Serve it along with pasta, grilled asparagus or broccoli, or plain salads as a dipping sauce. If you are serving over pasta, you may want to double the sauce so that there is more dressing for the noodles.
- Protein: Replace chicken with boneless pork or white fish.
- Breadcrumbs: Swap wheat crumbs to get panko or gluten-free breadcrumbs. If you can’t find spices, you can add slices of simple bread with
- Italian herbs and spices: such as onions and garlic powder as well as dried basil, oregano, and thyme.
- Wine: If you do not like to cook with wine, exchange chicken broth, or buy one bottle of wine. You can also freeze leftover wine in ice cube trays to be present for future recipes.
- Butter: If you are allergic to butter, replace ghee, vegan butter or olive oil.
- Eggs: If you can’t eat eggs, coat the chicken with Dijon mustard before covering it with bread crumbs.
- Remove the skin into 4 pieces, then sandwich them between two sheets of parchment paper or wrap them in plastic and toss in a 1/4-inch thickness. On either edges, season with salt and pepper.
- In a shallow bowl, beat the egg whites and one teaspoon of water together. Place the bread crumbs on another plate. Dip each chicken’s breast first in the egg, then the bread crumbs.
- Heat a large saute pan over medium to medium heat. Sprinkle a large amount of olive oil on one side of the chicken, then place it in the pan, with the oil side facing down.
- Sprinkle on top of the chicken liberally to coat and cook for 2-3 minutes on each side, until cooked through. Set aside and make a sauce.
- Clean the saute pan for the sauce. Melt the butter in a medium saucepan over medium heat, then add the lemon juice, wine, chicken broth, and half of the saved lemon, as well as salt and pepper.
- Boil over high heat until low, about 2 minutes. Discard the halves of the lemon, add the capers and serve one chicken cutlet on each plate. Spoon into the sauce and serve with a slice of lemon and sprinkle with fresh parsley.
Air Fryer Route:
To cook the chicken in an air pan, first heat the 370F air fryer. Cook for 5 to 6 minutes, turning in until crispy and golden, and cook.