• Skip to main content
  • Skip to primary sidebar
  • Home
  • Me
  • Eat
  • make
  • Pie
  • Contact
  • Go
  • Misc.
  • architecture
Architect Mom

Architect Mom

Drafting a life

Chicken Piccata

by Joan Robinett Wilson on May 12, 2011

Coco is my picky eater.  Luckily (or un-luckily) for her she is the third child, eleven years younger than Miss G.,  and frankly I am not as vigilant about her diet as I was with her siblings.  She seems to be growing and doing well at school so I am not going to worry too much about it.  Well, I guess there was the baby root canal incident, but that was her father’s fault and a whole different story…..  I will admit that I am not capable enough as a mother to cater to her picky appetite, besides I don’t want to.  I subscribe to the philosophy of what my kids learned in kindergarten: “you get what you get, and you don’t throw a fit”.  The child would eat noodles everyday if she had her druthers.  I am not totally heartless, though, I am always thrilled when I make something she actually likes and chicken piccata falls in that rare category.

Chicken Piccata

Chicken Piccata

Ingredients:

  • 6 boneless skinless chicken breasts
  • 1 cup flours
  • 3 eggs
  • 2 cups seasoned dried breadcrumbs
  • kosher salt and pepper
  • olive oil
  • 2 T./4 T. butter, at room temp
  • 2/3 cup (4 lemons) lemon juice, fresh squeezed
  • 1 cup white wine
  • 3 T. capers
  • 3 T. italian parsley, chopped (if you have it for prettiness)

Cooking Directions:

  1. Pre heat the oven to 400 degrees.
  2. Flatten the chicken breast to about 1/4\”. I do it by placing the chicken between plastic wrap and pounding with a rolling pin.
  3. Put the flour, 1 t. of salt and 1/2 t. pepper on a shallow plate.
  4. Beat the eggs with 1 1/2 T. of water in a shallow bowl.
  5. Put the breadcrumbs on another shallow plate.
  6. Dip each flattened breast in the the flour, fully coat with the egg and then dip it in the bread crumbs.
  7. Brown 2 chicken breasts at a time in a large saute pan with 2 T. of olive oil for about 2 minutes each side. Repeat until all are done.
  8. Place the chicken on a baking sheet and bake for 5 to 10 minutes until done.
  9. Wipe out the pan and melt 2 T. of butter and then add the lemon juice, wine, 1/2 t. salt and 1/4 t. pepper. Boil over high heat until reduced by half. Take off the heat and whisk in 4 T. butter. Add the capers. Add more salt to taste.
  10. Plate chicken with sauce drizzled over the top and sprinke with the parsley.
Print Friendly, PDF & Email

Filed Under: eat, Entrees Tagged With: chicken, eat, entree, food, piccata

Reader Interactions

Trackbacks

  1. School Night Casseroles for the Picky Eater says:
    September 9, 2013 at 7:01 am

    […] chicken piccata […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Snohomish, WA is where you’ll find me, architect mom, ”drafting a life”; working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.

Categories

What do you want to find?

Archives

Favorite Do It All Links

  • Joyworks Shopgirl
  • Katy Elliott Blog
  • Ruffles and Roses
  • Sweet Paul Blog

Favorite Eat Links

  • A Southern Fairy Tale
  • First Look, Then Cook
  • Scrumptious Blog
  • Smitten Kitchen
  • Stasty
  • we[heart]food
  • What Katie Ate

Favorite How On Earth to Take Pictures and Make a Blog Links

  • Clare Barboza, photographer and artist
  • Oh My Stinkin Heck Blog

Favorite Make Links

  • Ana White blog
  • MADE
  • mmmcrafts
  • think liz.

Recent Posts

  • Introducing My New Favorite Bar Cookies: Louise Cake and Lemon Almond Bars
  • Blimey, Eat Your English Tea Sandwiches!
  • Sweet Potato Salad- Yes it’s Healthy….But, it Actually Tastes Amazing
  • Lucky Seahawks Pie with Fortune Cookie Crust aka Blueberry Cream Pie. Go Hawks!
  • Getting Rid of the Pudge with Fresh Vietnamese Lemongrass Chicken Satays and Cucumber Salad

Copyright © 2023 · Magazine Pro on Genesis Framework · WordPress · Log in