Return to Content

Chicken Piccata

Chicken Piccata
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 8

"This is our most popular entr


  • 8 boneless chicken breasts (4 whole breasts halved)
  • 2 eggs
  • 2 tablespoons milk
  • 3-1/2 cups fresh bread crumbs (8 slices of bread)
  • 3/4 cup butter
  • 2 medium lemons
  • 1-1/2 cups water
  • 2 teaspoons powdered chicken bouillon
  • 1/2 teaspoon salt
  • Parsley sprig for garnish


On a cutting board lightly pound the chicken breasts; set aside. In pie plate with fork, beat eggs with milk. On wax paper, place bread crumbs. Dip chicken in egg mixture, then in crumbs to coat both sides. Melt butter in electric skillet on medium-high heat; brown breasts, 4 at a time, on both sides, adding more butter if needed. Remove breasts to a platter and keep warm in low oven. Reduce heat in the skillet to low, squeeze juice of 1 lemon into drippings, and stir in water, bouillon, and salt. Scrape to loosen brown bits from bottom of pan. Return chicken to pan, cover, and simmer 15 minutes or until breasts are tender. To serve, thinly slice remaining lemon and arrange chicken on platter with lemon slices. Pour sauce in skillet over chicken. Garnish with parsley.
Updated Wednesday, September 17th, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111