Easy Chicken Piccata With Italian Fried Potatoes

Name: Easy Chicken Piccata With Italian Fried Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken; 1 lb boneless skinless chicken cutlet (4 breasts); 1 cup flour (1 bowl, about 1 cup); 1 1/2 tablespoons butter; 1 teaspoon parsley; 1/2 teaspoon garlic powder; 2 tablespoons sauterne (white, dry); 1 teaspoon lemon juice; potato; 4 large russet potatoes; 1/3 cup olive oil; fresh thyme; fresh rosemary; oregano; basil; black pepper; sea salt

Servings: persons

chicken
1 lb boneless skinless chicken cutlet (4 breasts)
1 cup flour (1 bowl, about 1 cup)
1 1/2 tablespoons butter
1 teaspoon parsley
1/2 teaspoon garlic powder
2 tablespoons sauterne (white, dry)
1 teaspoon lemon juice
potato
4 large russet potatoes
1/3 cup olive oil
fresh thyme
fresh rosemary
oregano
basil
black pepper
sea salt

1
Wash chicken cutlets and pat dry with paper towels.
2
Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
3
Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
4
Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
5
When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
6
Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
7
When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
8
When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
9
Clean 4 large russet potatoes.
10
Slice potatoes into 16 slices each.
11
Place potatoes slices into large bowl and coat with the olive oil.
12
Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
13
Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
14
Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: chicken, 1 lb boneless skinless chicken cutlet (4 breasts), 1 cup flour (1 bowl, about 1 cup), 1 1/2 tablespoons butter, and more.

Yes, Easy Chicken Piccata With Italian Fried Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!