Trisha Yearwood Chicken Piccata Recipe: How To
Today, we're going to be looking at a Trisha Yearwood chicken piccata recipe. Chicken piccata is a dish that you can make relatively quickly, and Trisha Yearwood's recipe is one of the most popular interpretations of this dish. This dish is light, fresh, and perfect for those evenings when you have little time, or that it just feels too hot to cook for long periods of time. But how do you go about making chicken piccata? Let's take a closer look.
Servings: 4
Calories: 490kcal
Ingredients
- 1 boneless and skinless chicken breast (in two pieces)
- sea salt (to taste)
- black pepper (to taste)
- 70 g of plain flour
- 1 large egg
- 1/2 tablespoon of water
- 75 g of dry bread crumbs (preferably seasoned)
- olive oil
- 35 g of room temp unsalted pepper
- 80 ml of lemon juice (keep the lemon halves)
- 125 ml of dry white wine
- sliced lemon (for garnish)
- chopped parsley leaves (for serving)
Instructions
- Prepare Gather all of the ingredients you need for this recipe and preheat your oven to 392°F. Grab a baking sheet and line with parchment paper.
- Coat the chickenUsing film wrap or parchment paper, wrap your chicken breasts (or put them between two sheets of parchment). Pound the chicken until it's around half a cm thick. Season both sides with salt and pepper, to taste. Grab three bowls. In the first, add the flour, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt. In the second bowl, add the egg with 1/2 tablespoon of water and beat well. On the third plate, add the breadcrumbs. Now take turns between dipping each breast into the flour, then the egg, then the bread crumb; ensuring you shake between each dip to remove any excess. Repeat this process, if necessary.1 boneless and skinless chicken breast (in two pieces), sea salt (to taste), black pepper (to taste), 70 g of plain flour, 1 large egg, 1/2 tablespoon of water, 75 g of dry bread crumbs (preferably seasoned)
- Cook the chicken Add around one tablespoon of oil into a pan and heat over a medium heat. Once hot, add the breasts, and brown on each side (this should take around 2 minutes on each side). Now place the breasts onto your prepared sheet and place them into the oven for around 5-10 minutes to finish cooking.olive oil
- Make the sauceDrain the pan you used for the chicken and add one tablespoon of the butter, along with the wine, lemon halves, lemon juice, and salt and pepper (to taste). Bring to a boil over a high heat for around 2 minutes. Remove from heat and add the remaining butter. Mix well to ensure it's well combined. Place the lemon halves onto the plates. Remove chicken from the oven and serve by drizzling the sauce over the top. Add some chopped fresh parsley over the chicken to garnish. Serve and enjoy!sea salt (to taste), black pepper (to taste), 35 g of room temp unsalted pepper, 80 ml of lemon juice (keep the lemon halves), 125 ml of dry white wine, sliced lemon (for garnish), chopped parsley leaves (for serving)
Nutrition
Calories: 490kcal