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Suggest a better description1) Preheat oven to 400*
2) Line baking sheet with parchment or aluminum foil
3) Place each chicken breast between plastic wrap with alittle water
4) Pound to 1/4" thick and cut in half for 1 serving size
5) Season with salt and pepper on both sides
6) Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow pie pan
7) Mix egg and 1/2 teaspoon water in second pie pan
8) Place bread crumbs in third pie pan
9) Dip chicken in flour first, then egg, then bread crumbs
10) Heat 1 tablespoon olive oil in large sauté pan over medium heat and brown both sides
11) Place on baking sheet and bake 5-10 minutes until 160* internal temp
12) Wipe out pan and melt 1 tablespoon butter then add lemon juice, wine and lemon halves, 1/2 teaspoon salt and 1/2 teaspoon pepper
13) Boil over high heat until reduced by half, about 2 minutes
14) Off heat add 2 tablespoons butter and combine
15) Serve chicken with sauce. lemon slice and chopped parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 685 | ||
Calories from Fat: 233 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 288.7mg | 89 % | |
Sodium 590.3mg | 20 % | |
Potassium 786.8mg | 21 % | |
Total Carbohydrate 43.3g | 13 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 41.2g | ||
Protein 64.4g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 685
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