Chicken Piccata – Mema Style

This trusted recipe has been in my collection for more years than I care to count.  I found the original recipe in one of those Fundraiser Cookbooks, and immediately set about the task of tweaking it to our liking.  The addition of sliced red onions gives the sauce a pink hue that lends an layer of color to the dish.  This is one of my favorite recipes for good reason . . .  It travels well. It can be increased easily to accommodate large crowds.  It’s been a proven success at dinner parties and pot-lucks alike. And if those aren’t reasons enough, this dish has always been a huge hit with everyone – young – old – picky eaters and those who will eat anything.  

Chicken Piccata is the perfect go-to recipe when entertaining because it holds well in a warm oven, giving plenty of time to clean up the kitchen before guests arrive.  I like to serve it with steamed asparagus and Angel Hair Pasta tossed with a little garlic-butter.  A threesome made in heaven.

Chicken Piccata – Mema Style

6 boneless skinless THIN-cut chicken breasts
6 tablespoons Dijon mustard
4 eggs
2 cups seasoned bread crumbs
6 tablespoons olive oil, divided in batches
½ cup chicken broth
¼ to ½ cup white wine
2 to 3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon white pepper
2 to 3 tablespoons capers, drained
1 large red onion, sliced into rings
1 large lemon, cut into 6 thin slices
¼ cup Butter


Heat 3 tablespoons olive oil in a large skillet over medium-high heat.

Whisk Dijon mustard and eggs in a glass pie pan. Place bread crumbs in another pie pan. Dip chicken into mustard mixture, then into bread crumbs. Add chicken to skillet and cook for 3 minutes per side or until browned and cooked through.

Remove the chicken to a baking dish large enough to hold all the chicken and Piccata sauce. Keep warm in a 325 degree oven. Add remaining olive oil to skillet. Repeat with remaining chicken breasts – dip; bread and brown. Place in oven to keep warm.

To the now empty skillet; add chicken broth, wine, lemon juice, capers, butter, salt, pepper and red onions to skillet. Bring to a boil, scraping up browned bits. Reduce heat and simmer for 10 minutes or until onions are tender. Pour over chicken. Place lemon slices on top of chicken.

Cover chicken with foil, leave in oven until ready to serve. It’s best to allow chicken to sit in liquid for at least 15 minutes to soak in flavors before serving.

Tip: It’s best to use THIN sliced chicken breasts; that way you are good to go and there won’t be the need to take your frustrations out on the chicken.  However; if using plump boneless breasts, you’ll need to get them thin – no more than 1/4″ inch thick.  This can be accomplished one of three ways – get your butcher to do it.  Take the chicken home; freeze it until firm, then slice it yourself (much like a butterfly cut).  OR you can beat the heck out of it.  Place the breasts; one at a time; between two sheets of plastic wrap and pound with the flat end of a meat mallet.  Just be careful that the flesh doesn’t tear.

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