Cooking Mom Uptown Recipes

Chicken Piccata Watercress Salad

November 20, 2020

When Solatacress sent me their amazing watercress, my wheels started turning. I knew it needed to be the main star, but also deserved to be topped with some MAJOR goodness. So, here it is, my Chicken Piccata Watercress Salad! Details on this Mom Uptown Original Recipe below!


Serves: 4

Total Time: 35 minutes



  • 2 large, or 4 small Chicken Breasts
  • 1 cup Flour
  • 2 Eggs
  • 1.5 cups Plain Breadcrumbs
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup Extra Virgin Olive Oil


  • 3 Tbsp Unsalted Butter
  • 1/3 cup Lemon Juice, two lemon halves reserved
  • 1/2 cup Dry White Wine
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1 Tbsp Honey

Caramelized Lemon Slices (Optional)

  • 1/2 Lemon, thinly sliced
  • 1 Tbsp Honey

To Assemble

  • 2 Packages (6 oz.) Solatacress Watercress, washed
  • 8 oz. Goat Cheese
  • Kosher Salt
  • Pepper


Preheat oven to 375° F.

Pound the chicken breasts between plastic wrap so you have four flattened pieces, about 1/4″ thick. (If you’re working with two large, split in half first so you end up with four pieces.)

Lay out three shallow bowls. Mix the salt and pepper with the flour in one, place the breadcrumbs in another, and whisk the eggs in the last. Coat each chicken breast in the flour (shaking off the excess), dip in the eggs, and then coat in the breadcrumbs, gently pressing to help stick.

Heat a large skillet (I used cast-iron) over medium. Add two tablespoons of oil and cook two chicken fillets until golden on each side, about 5 minutes total, then transfer to a baking sheet. Add remaining oil before cooking the remaining fillets. Add remaining pieces to the baking sheet. Transfer chicken to the oven and cook ten minutes.

Meanwhile, make the caramelized lemons and dressing.

For the lemon slices, add honey and lemon to a small skillet. Flip slices to ensure they are coated in the honey and cook over medium heat until tender and caramelized. Watch closely in the end so the honey does not burn. After about seven minutes you can transfer to a parchment-lined plate.

Take the chicken skillet and wipe out the oil. Add 1 Tbsp of the butter, lemon juice, wine, lemon halves, salt and pepper, and boil a few minutes until reduced. Add remaining butter, discard lemon halves and transfer to a bowl. Whisk in the honey.

To assemble the salad, divide the Solatacress between four dishes. Slice each chicken breast and add on top of the greens. Drizzle the warm dressing over the watercress and chicken. Top the salad with generous spoonfuls of the goat cheese and caramelized lemon slices. Sprinkle with salt and pepper.


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