Prep 15 mins
Cook 10 mins
Here's another one of Ina Garten's fabulous recipes. We had it for dinner and it was succulent!
Make and share this Barefoot Contessa's Chicken Piccata recipe from Food.com.
- 4 boneless skinless chicken breasts
- kosher salt & freshly ground black pepper
- 1 cup flour
- 2 extra large eggs
- 1 1⁄2 cups seasoned dry bread crumbs
- olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1⁄3 cup fresh lemon juice, reserve the lemon halves
- 1⁄2 cup dry white wine
- fresh parsley, chopped
- Preheat oven to 275 and line sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
- Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
- Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
- Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.
Excellent! The chicken was perfectly cooked and the sauce was delicious over the chicken. My husband who normally doesn't like lemon dishes thought this was great. My 2 and 3 year old also gobbled it up. So, finally, we have a chicken piccata dish that the entire family loved! Recommended!
very nice - easy to do. I didn't pound my chicken that thin so it took about 20 minutes to cook through. I cut down on the final amount of the butter in the sauce with no problems. Definitely a keeper
I made this tonight and did it exactly as written. I felt like I had my own cooking show as I was doing it. Since I made Ina's brilliant carrot cake the other night (still eating it and froze some) and her stupendous pear/apple crisp I just had to try something other than a dessert. I am glad I did. Tender and yummo. Perfect, just delicious. I have some left over for chicken sandwiches tomorrow. I made the piccata with Ina's other fantastic recipe for couscous with currants. I am starting to think Ina is gifted and deserves all the hoopla. Linda