Mom's Chicken Piccata
Submitted by mjfunk20
Mom’s chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minA homestyle take on the Italian-American classic, lighter on tradition and heavier on weeknight-friendly. The egg dip plus seasoned flour gives a coating that browns deep and clings to the chicken through the simmer, soaking up the lemon broth instead of falling off in flakes.
Two doses of lemon juice do the work. One in the egg wash to perfume the coating from the inside, the rest in the simmering liquid to brighten the sauce. Bouillon stands in for stock here, salty and savory but ready in seconds.
Pound the breasts to even thickness before breading. Thick spots will still be raw when thin spots dry out.
Pro Tips
- Use chicken breast halves pounded to about ½-inch thick for even cooking and tender bite
- Brown the chicken in a wide skillet without crowding, two batches if needed, steamed coating won’t crisp
- Don’t simmer past 20 minutes, breast meat dries out fast even in liquid
- Spoon the pan sauce over the chicken right before serving, the sauce thickens slightly off heat
Variations
- Add a tablespoon of capers to the simmering sauce for a more traditional piccata bite
- Splash in dry white wine with the lemon juice for added depth
- Top with chopped fresh parsley and lemon slices for color and aroma at the table
Ingredients
Directions
Beat the egg with 1 tablespoon of lemon juice.
Combine flour, garlic powder and paprika.
Dip chicken pieces in egg mixture, then in flour mixture.
Brown in butter in skillet.
Dissolve granules in boiling water and add with remaining lemon juice to skillet.
Cover and simmer for 20 minutes.
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