Chicken Piccata I

admin 24/04/20 Recipes


6 servings

Prep Time


Cook Time



6: skinless, boneless chicken breasts

1: egg, lightly beaten

1 tablespoon: water

1/2 cup: dried bread crumbs

1/2 teaspoon: salt

1/4 teaspoon: ground black pepper

1/8 teaspoon: garlic powder

1/4 cup: all-purpose flour

2 tablespoons: butter or margarine

2 tablespoons: vegetable oil

2 tablespoons: fresh lemon juice

2 tablespoons: dry white wine

1 tablespoon: chopped fresh parsley

2: lemons - cut into wedges, for garnish


Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.

Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.

Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.


Calories: 284 kcal

Carbohydrates: 15.1 g

Cholesterol: 114 mg

Fat: 11.4 g

Fiber: 2.3 g

Protein: 30.6 g

Sodium: 377 mg

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