chicken piccata

Updated at: Thu, 17 Aug 2023 13:52:06 GMT

Step 1

Preheat the oven to 300°F.

Step 2

Butterfly the chicken: Cut the breasts in half lengthwise and flatten by pounding with a meat hammer or the bottom of a cast-iron skillet until about .25 to .5 inch thick.

Step 3

Mix the flour, salt, pepper, turmeric, and garlic powder on a plate.

Step 4

In a small bowl, beat the eggs with the water until frothy.

Step 5

Dip the chicken in the egg mixture and let drip well, then into the flour mixture and back into the egg mixture.

Step 6

In a large skillet over medium- high heat, melt 2 tablespoons of the butter.

Step 7

Cook the chicken for 3 to 4 minutes per side, until browned and no longer pink. Place chicken, covered in foil, in oven to keep warm.

Step 8

Add the wine, if using, to the skillet to deglaze; otherwise, use water.

Step 9

Halve the lemon and squeeze the juice into the skillet.

Step 10

Thinly slice the other half.

Step 11

Drain and rinse the capers, if using, and add to the skillet.

Step 12

Reduce the mixture by about half and then add in the remaining 4 tablespoons butter, stirring until melted.

Step 13

Remove the chicken from the oven and place on a serving platter.

Step 14

Drizzle some of the sauce

Step 15

then add in the remaining 4 tablespoons butter, stirring until melted.

Step 16

Remove the chicken from the oven and place on a serving platter.

Step 17

Drizzle some of the sauce over each piece and top with the parsley, and the Parmesan cheese.

Step 18

Garnish with the lemon slices and serve.

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