Chicken Piccata

Here’s another meal I find myself making quite frequently, mostly because I always have the ingredients and my boyfriend loves it – hope you do too!

Chicken Piccata


4 Split (2 Whole) Boneless Skinless Chicken Breasts

½ Cup Flour

¾ Cup Crushed Saltines or Corn Meal

2 Eggs

2 Tbsp Extra Virgin Olive Oil

  • Preheat oven to 400°
  • Put flour in a small bowl.
  • Beat eggs in a small bowl and place next to flour.
  • Place saltines or corn meal in a third bowl at the end of the assembly.
  • Bread the chicken by covering evenly in flour, dipping in eggs, and covering evenly again in saltines/ corn meal.
  • Heat the olive oil on high in a pan; test a small piece of chicken by placing it in the oil, when ready oil will bubble around it.
  • Add the chicken breasts and brown them on both sides; about 5 min. per side.
  • While cooking the sauce put the breasts on a baking sheet and bake for about 10 minutes.


3 Tbsp Unsalted Butter

½ Onion Chopped

½ Cup White Wine

1/3 Cup Lemon Juice (1 Large or 2 Small Lemons)

1 Tbsp Capers

1 Tsp Basil

1 Tsp Salt

1 Tsp Fresh Cracked Pepper

½ Tsp Oregano

½ Tsp Rosemary

½ Tsp Onion Powder

  • Using a paper towel wipe out the crumbs from the pan you previously used for the chicken.
  • Heat the butter on medium, once fully melted add the onion.
  • Sautee the onion until translucent then add the wine and lemon juice; reduce heat to low.
  • While sauce is simmering add the capers, basil, salt, pepper, oregano, rosemary, and onion powder.
  • Continue to simmer on low, stirring occasionally (I do this by lightly turning the pan in a circular motion), until the chicken is finished cooking.

Serve on a bed of pasta (fettuccini is pictured above) and garnish with a slice of lemon. Serves around three to four people.


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