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Chicken Piccata

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By Betty Crocker Kitchens
Updated Mar 10, 2010
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Italy's finest in your own kitchen! Enjoy this quick and easy breaded chicken and lemon sauce combination.

Chicken Piccata

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 6 boneless skinless chicken breasts (1 1/2 lb)
  • 1 egg, slightly beaten
  • 1 tablespoon water
  • 1/2 cup Progresso™ dry bread crumbs (any flavor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons dry white wine or chicken broth
  • Chopped fresh parsley, if desired
  • Lemon wedge, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Flatten chicken to 1/4-inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.
  • Step 
    2
    Heat butter and oil in 12-inch skillet over medium heat. Cook chicken in butter mixture 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
  • Step 
    3
    Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges if desired.

Nutrition

330 Calories
14 g Total Fat
30 g Protein
11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
125
Total Fat
14 g
Saturated Fat
3 g
Cholesterol
110 mg
Sodium
400 mg
Potassium
260 mg
Total Carbohydrate
11 g
Dietary Fiber
0g
Protein
30 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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