Prep 0 mins
Cook 15 mins
Source: Barefoot Contessa at Home
- 4 boneless skinless chicken breasts
- kosher salt & freshly ground black pepper
- 1 cup all-purpose flour
- 2 extra-large eggs
- 1 tablespoon water
- 1 1⁄2 cups seasoned dry bread crumbs
- olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1⁄3 cup fresh lemon juice, lemon halves reserved (2 lemons)
- 1⁄2 cup dry white wine
- sliced lemon, for serving
- chopped fresh parsley leaves, for serving
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Great chicken piccata!! I made this using a package of thin chicken cutlets and didn't need to bake in the oven as they were cooked through after browning. Served with Fettuccine All'alfredo, green beans and garlic bread for a fantastic dinner. Thanks for sharing the recipe. Congrats on your second win in the football pool!!!
Thank you so much for posting this recipe! I made it once for my family using my MIL's compy of the cookbook and it was fantastic! It takes a little work but it is well worth it. As usual, Ina does not disappoint.