Lettuce-Wrapped Chicken Piccata

Prep Time: 15 minutes

Cook Time: 15 minutes

Lettuce-Wrapped Chicken Piccata


  • 1 pound chicken tenders, cut into bite-size chunks
  • Flour for dredging
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups fresh or panko breadcrumbs
  • 6 tablespoons butter, divided
  • 1 1/2 teaspoons flour
  • 1/2 cup Mirassou Sauvignon Blanc
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon sugar or to taste
  • 2 cloves garlic, minced
  • About 26 small pieces escarole leaves


  1. Dip chicken pieces in flour, then in egg mixture, then in breadcrumbs.
  2. Melt 4 tablespoons butter in a large skillet; add chicken and cook over medium heat for about 5 minutes on each side or until golden brown.
  3. Remove from skillet and add remaining butter. Stir in flour and cook for 1 minute.
  4. Add wine, broth and lemon juice, sugar and garlic to skillet; cook for about 5 minutes; remove from heat and let cool slightly.
  5. Wrap chicken in escarole leaves and secure with toothpicks. Serve with lemon butter sauce from pan.

Recipe and Photo Courtesy of Mirassou Winery

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