Pollo Piccata Fácil
Easy Chicken Piccata
Kerrie Kelly
Rated 4.5 stars by 4 users
Category
Dinner, Entree
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
When we are celebrating an evening for two, my husband makes me my favorite dish. A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe may just be an instant favorite of yours, too.
This recipe was created in partnership with Cobram Estate Olive Oil.
Ingredients
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4 boneless, skinless chicken breasts
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Kosher salt and freshly ground black pepper
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½ cup all-purpose flour
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1 extra large egg
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½ tbsp water
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¾ cup panko breadcrumbs
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3 tbsp butter, room temperature
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⅓ cup freshly squeezed lemon juice, lemon halves reserved
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½ cup dry white wine
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3 tbsp capers
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Sliced lemon, for serving
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Chopped fresh parsley leaves, for serving
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NanoBond 11” Skillet
Products to Use:
Directions
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.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the panko crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a Hestan NanoBond 11" Skillet over medium to medium-low heat. Add the chicken breasts and cook for 4-5 minutes on each side, until browned. Once cooked through, set aside while you make the sauce.
For the sauce, heat the Hestan NanoBond 11" Skillet over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Turn off the heat, add the remaining 2 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, your favorite pasta, and a sprinkling of fresh parsley.
