I was sick over the weekend. Those are words I haven’t uttered in years. But it happens.  And after AY Publisher Heather Baker dropped off cheese dip and chicken soup (what winners eat) on Friday and Saturday, I knew I had to muster up the energy to fix something for my husband and me to eat yesterday.

So I whipped up some chicken piccata. I wanted the crunch of the chicken with bread crumbs fried in butter. You can serve it over rice or pasta. If you want to impress your friends with it, save it for another time or cook it tonight. It’s that easy.

Chicken Piccata


  • 6 skinless, boneless chicken breasts

  • 1 egg, lightly beaten

  • 1 TB. water

  • ½  c. dried bread crumbs

  • ½ tsp.salt

  • ¼  tsp. ground black pepper

  • ⅛  tsp. garlic powder

  • ¼ c. all-purpose flour

  • 4 T. butter

  • ¼ c. fresh lemon juice

  • ¼ c. dry white wine (I used a dry rose´)

  • 1 tablespoon chopped fresh parsley

  • 2 lemons – cut into wedges, for garnish

  • 2 T. capers (more if you adore them like I do)


  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 and coat with bread crumb mixture.

  2. Heat butter in 12 inch skillet over medium heat. Cook chicken for 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.

  3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with capers, chopped fresh parsley, and serve with lemon wedges for garnish.

Adapted from www.allrecipes.com

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