Description
Chicken Piccata is a delicious Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley.
Yield: 4servings | Serving Size: 1piece of chicken
Ingredients
2boneless, skinless chicken breasts, 16 oz total
freshly ground black pepper, to taste
2largeegg whites, or whole eggs
2/3cupseasoned whole wheat dry bread crumbs, or gluten-free bread crumbs
olive oil spray, about 1 tbsp worth
1tbspwhipped butter
juice of 1 lemon
1/4cupdry white wine
1/2cupreduced sodium chicken broth
1tbspcapers
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Instructions
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
In a shallow bowl, beat the egg whites and 1 teaspoon of water together.
- Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Shake of any excess crumbs.
Heat a large skillet over medium to medium-low heat.
- Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
- Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
- For the sauce, clean the saute pan. Over medium-high heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
- Bring to a boil then simmer until it’s reduced in half, about 2 minutes.
- Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Air Fryer Method:
- To cook the chicken in the air fryer, pre-heat the air fryer 370F. Cook 5 to 6 minutes, turning halfway until crisp and golden and cooked through.
Last Step:
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