Chicken Piccata Barefoot Contessa
Looking for a delicious yet easy chicken dish to make for dinner? Look no further than Ina Garten's Chicken Piccata recipe. Let's start?
Ingredients
- 2 Split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- ½ cup All-purpose flour
- 1 Extra-large egg
- ½ tbsp Water
- cup Seasoned dry bread crumbs
- Good olive oil
- 3 tbsp Unsalted butter (room temperature)
- ⅓ cup Freshly squeezed lemon juice (2 lemons)
- Lemon halves reserved
- ½ cup Dry white Wine
- Sliced lemon for serving
- Chopped fresh parsley leaves for serving
Instructions
- Preheat the oven to 400 degrees F.
- Place chicken breasts between 2 sheets of parchment paper or plastic wrap and pound or roll out to become about ¼-inch thick.
- You can use a meat hammer or a similar tool for this.
- Sprinkle both sides of the chicken with salt and pepper.
- Mix flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate or bowl.
- In a second bowl, beat one egg with ½ tablespoon of water together.
- Add ¾ cup of seasoned bread crumbs to the third plate or bowl.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the butter has melted, dredge the chicken in flour mixture, egg mixture, and bread crumbs.
- Carefully add chicken to the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through.
- Once the chicken is cooked, remove it from the skillet and place it on a wire rack or plate lined with paper towels to cool.
- To the same skillet, add lemon juice and wine. Cook for 2-3 minutes, or until sauce has thickened slightly.
- Pour sauce over chicken and garnish with sliced lemons and chopped parsley, if desired. Serve immediately.
- Enjoy!