Chicken Piccata
Tenderized pan-fried chicken topped with a lemon butter sauce. Absolutely delicious. @mostdeliciouslife.com
Ingredients
- 3-4 chicken breast, boneless and skinless
- 1 cup flour
- salt and pepper
- 2-3 large eggs **Start with 2 eggs and add another if needed
- 2 cups seasoned breadcrumbs
- olive oil
- 3 Tbsp butter
- ⅓ cup lemon juice (2 lemons) *save lemon halves
- ½ cup chicken broth
- lemons and fresh parsley for garnish
Instructions
- Preheat oven to 400°. Line 2 baking sheets with parchment paper.
- Place one chicken breast at a time between 2 pieces of parchment paper or cling wrap and pound it out to about ¼ inch thick. Salt and pepper both sides of chicken.
- Fill 3 different pie plates or pans:1-Mix flour, ½ tsp salt and ¼ tsp pepper.2-Beat eggs with 1 tsp water.3-Breadcrumbs
- Heat 1 Tbsp olive oil in large skillet over medium heat.
- Dip one chicken breast in flour shaking off excess.Dip both sides in egg mixture.Dredge in breadcrumbs.
- Cook in heated oil for about 2 minutes per side. Place onto baking sheet. Continue with remaining chicken adding more oil as needed. Place onto baking sheets.
- Place in oven and bake for 5-10 minutes while preparing the sauce.
- Wipe out skillet with paper towels. Heat skillet over medium heat. Melt 1 Tbsp of butter and stir in lemon juice, broth, reserved lemon halves, ½ tsp salt and ¼ tsp pepper.Turn heat to high and bring to a boil. Cook for 2 minutes until sauce is reduced by half.
- Remove from heat and stir in remaining 2 Tbsp butter.Remove lemon halves.
- Place chicken onto plate and spoon lemon sauce over each piece of chicken.Top with chopped parsley and serve with lemon wedges.