Chicken Piccata

Chicken Piccata

As I learn more about cooking, I'm also realizing that I gravitate towards certain kinds of flavours. I'm not one for spice, but I realize that spice-less does not have to mean taste-less. Lemon is one of my favourite flavours to cook with (as shown here and here). It's a bright flavour that can take a regular dish to the next level. Too much lemon though can easily overpower a dish so less is more, especially with this recipe. It won't look like you have a lot of sauce once it's reduced down, but it's intense and a little goes a long way.

Ingredients

  • As I learn more about cooking, I'm also realizing that I gravitate towards certain kinds of flavours. I'm not one for spice, but I realize that spice-less does not have to mean taste-less. Lemon is one of my favourite flavours to cook with (as shown here and here). It's a bright flavour that can take a regular dish to the next level. Too much lemon though can easily overpower a dish so less is more, especially with this recipe. It won't look like you have a lot of sauce once it's reduced down, but it's intense and a little goes a long way.
  • I also try to cook with fresh ingredients as much as possible, but on the occasion that I have turned to bottled lemon juice (unless called for) the flavour simply doesn't compare with fresh.
  • From a preparation perspective, I finally got a reamer and it made juicing the lemons a million times easier, plus I got more juice than the good ol' hand squeeze method I was using.
  • Chicken Piccata
  • Ingredients
  • 4 split (2 whole) boneless, skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 1 cup flour
  • 2 large eggs
  • 1 1/2 cups Panko bread crumbs
  • olive oil
  • 3 tablespoons room-temperature butter
  • 1/3 cup freshly squeezed lemon juice (2 lemons), with lemon halves reserved
  • 1/2 cup white wine
  • sliced lemon, for serving
  • chopped fresh flat-leaf parsley, for serving
Read the whole recipe on Being Suzy Homemaker