Chicken Piccata, Take 2

I wasn’t really looking for a new chicken piccata recipe as I already have a terrific one in my repertoire.  I was just in the mood for a new lemony type of chicken dish.  Something perfect for summer and quick.  As I was searching, I stumbled upon this piccata recipe by Ina Garten.  She has never let me down, so I went ahead with it and am glad I did!  It was actually even easier than my other recipe and Tim liked this one better.  I thought they were a tie, but I’m going to make this recipe again next week just to be sure. 😉

I served the chicken over pasta with a side of broccoli.  Next time I’ll reduce the amount of salt and add a few tablespoons of capers to the sauce.

Sorry, the pictures were taken before I added the sauce.  And I skipped the sliced lemon and parsley garnish.

Chicken Piccata

Source:  Ina Garten

Ingredients

  • 2 split (1 whole) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving

Directions

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.

Enjoy!

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1 Comment (+add yours?)

  1. Trackback: Menu 7-17-10 « EASY AS PIE!

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