CHICKEN PICCATA RECIPE WINE RECIPES

Steps:

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg whites and 1 teaspoon of water together.
• Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
• Heat a large saute pan over medium to medium-low heat.
• Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
• Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
• For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
• Boil over high heat until reduced in half, about 2 minutes.
• Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
• Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
• Air Fryer Method:

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.