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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 667.7
  • Total Fat: 29.4 g
  • Cholesterol: 215.5 mg
  • Sodium: 1,935.5 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 41.0 g

View full nutritional breakdown of Chicken Piccata calories by ingredient
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Chicken Piccata

Submitted by: KELLYTHEJERK

Introduction

I found this most delicious quick dinner in Barefoot Contessa At Home recipe book. It's high in calories and fat, but has a lot of nutrients as well. Some salt can be reduced if you'd like. I found this most delicious quick dinner in Barefoot Contessa At Home recipe book. It's high in calories and fat, but has a lot of nutrients as well. Some salt can be reduced if you'd like.
Number of Servings: 4

Ingredients

    4 split (2 whole) boneless, skinless chicken breasts
    Salt and Freshly ground black pepper
    2 Extra Large Eggs
    1 T Water
    1-1/2 C Seasoned dried bread crumbs
    Good Olive Oil
    3 T Unsalted Butter, at room temp
    1/3 C freshly squeezed lemon juice (2 lemons)
    lemon halves reserved
    1/2 C Dry White Wine
    Sliced lemon for serving
    chopped fresh flat-leaf parley, for serving

Directions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1 teaspoon salt and 1/2 teaspoon pepper on a shallow plate. In a second plate, beat the eggs and 1 tablespoon water together. Place the bread crumbs on a third plate. Dip each chicken breast first in flour, shake off the excess and then dip in the egg and bread-crumb mixtures.

Heat 2 Tablespoons olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side., until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parley.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KELLYTHEJERK.






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