Chicken Piccata


I’m going to make a bold statement here.  This might be (and I’m using the word might
because I’m typing this rather hastily), might be, my favorite
recipe on this blog.


Why?? Well, since you’re asking, because it’s:
Very tasty
Very easy
Very fast
Very accessible
Very not-just-everyday-chicken
Very fancy tasting
Very pretty
Very loved by my husband
There. 8 reasons why this is at the top of my favorites
list, if not the top.  Seriously,
special-tasting dinners that are so easy and fast to make are hard to come by,
so everyone should have this in their repertoire.  And if you’re wondering what I mean by
accessible, I mean that you probably have a lot of these ingredients in your
house at any given time. I don’t, but you do if you’re the Pioneer Woman or Ina
Also I would like to add that I never thought I would fully
back anything with a lemon sauce.  But, I
guess times have changed.  Piccata sauce
typically doesn’t have mushrooms or sour cream in it, but they both seemed like
a good idea to me. And piccata sauce typically does have capers in it, but I
didn’t have any.  Those silly things
would make the recipe a little less accessible.
2 boneless, skinless chicken breasts
½ cup flour
1 egg, beaten
½ cup seasoned bread crumbs
2 tablespoons grated parmesan cheese
3-4 tablespoons oil
2 tablespoons butter
1 cup white wine (I used Sauvignon Blanc)
Juice from 1 large lemon (more if you like a stronger lemon flavor)
¼ teaspoon salt
1 cup mushrooms
2 tablespoons sour cream
Parsley (optional)
Preheat the oven to 400.
The key to good browned, breaded chicken is to pound it/cut it into very
thin pieces. I cut my chicken in half horizontally (so it was half the
thickness), then pounded it to about ¼- ½ inch thickness.  Mix the flour with 1/2 tsp salt and 1/4 tsp
pepper in one bowl, beaten egg in another, and mix the bread crumbs and
parmesan cheese in a third. Next, dredge the chicken in flour, shaking the
excess off.  Then dip it in the egg (dripping off excess), then
the bread crumbs.  Heat the oil in a
large skillet over medium-high heat.
Once hot, brown each piece of chicken, about two minutes on each side.
Place the chicken on a baking sheet, and bake the chicken for about 8 minutes.
Meanwhile, make the sauce.
Gently wipe out the skillet you made the chicken in and keep the heat
around medium. Add a touch of olive oil. Add the two tablespoons
of butter and melt.  Add the wine and
lemon juice and bring to a low boil. Add the mushrooms and salt. Let the sauce
reduce by half, about 10 minutes.  The next step is to add the sour cream, but it can be tricky to keep it from curdling (mine did a little because I was rushing, but don’t worry it doesn’t ruin the flavor). Remove the sauce from heat, and place the sour cream in a separate bowl. Spoon a bit of the sauce into the sour cream to temper it (so it is no longer cold).  Then whisk the sour cream/wine mixture into the sauce and keep stirring to fully incorporate (you could also do just another
tablespoon of butter here, but I like the thickness the sour cream adds).  Bring it back to a low boil to thicken, then remove from heat. Add in a few tablespoons of freshly chopped
Serve the chicken over pasta, and top with sauce (I served with steamed broccoli too!).