Monday, October 26, 2020

Southern Style Chicken Piccata

Thin chicken breasts dredged in breadcrumbs and sautéed until golden and crispy, then smothered in an addictive lemon-wine pan sauce.  Fabulous!

I can't believe that I've never posted a recipe for Chicken Piccata!  As much as I love everything lemon and as easy of a weeknight dinner as this dish is, I sure am slow to provide you with my version of Chicken Piccata.  Well today's the day.

My version is more of a Southern Style way to bread and cook the chicken.  The south loves everything breaded and Chicken Piccata is no exception.  Typically you would just dredge pounded thin chicken breasts in flour and then sauté them in a skillet.  We are taking it one step further and creating 3 dredging stations:  flour, eggs, and Italian breadcrumbs.  This creates a coating similar to fried chicken and results in a wonderfully crispy crusted chicken.  

For the sauce I used a combination of broth and wine, along with the lemon to make a tangy and fabulous sauce to pour over the chicken.  Again the original dish calls for capers in the sauce but I left those out.  You could certainly add those back in if you prefer.

I dare say my Southern Style version of Chicken Piccata is really outstanding.  The chicken turns out crispy and the sauce is to die for.  This comes together in under 30 minutes and if perfect for a weeknight meal, Sunday supper, or for when company comes.  This version of an essential Italian dish should be one kept on hand in your recipe arsenal.


Southern Style Chicken Piccata

serves 4

4 thin cut boneless skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs 
1 cup Italian seasoned dry breadcrumbs
1/2 teaspoon paprika
2 Tablespoons olive oil + 1 Tablespoon butter 
1/4 cup white wine 
1/4 cup low sodium chicken broth 
1/3 cup fresh lemon juice
2 tablespoons  butter
Salt and pepper to taste
Lemon slices for serving

Preheat your oven to 375 degrees.

Season chicken breasts with salt and pepper.  Create you dredging stations.  To one shallow bowl add the flour.  To another, add the eggs and beat until combined.  To a third bowl add the breadcrumbs and the paprika.  Mix together to combine.

Dredge chicken in the flour, shake off excess and dip in the eggs.  Allow excess egg to drip off and then place in the breadcrumbs and coat both sides.  Place these on a baking sheet and continue the process for the other chicken breasts.

Heat olive oil  and butter in a large skillet over medium high heat.  Add the chicken breasts and cook until done and golden brown, about 4-5 minutes per side.  Remove chicken from the skillet to a plate.

Add the wine, chicken broth, and lemon juice to the pan and scrape up any brown bits in the bottom.  Bring the sauce to a boil and allow to reduce by 1/2.  This should take several minutes.  Season with salt & pepper to taste.  Turn off the heat and add the butter, and stir until melted.  Add chicken back to the skillet and coat both sides.

Serve chicken on a platter adding remaining sauce of the top.  Add a slice of lemon for garnish and serve.  

adapted from: Grandbaby Cakes

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