Chicken Piccata

Show: Barefoot ContessaEpisode: It's Friday Night Again

Rated: 5 stars out of 5Rate itRead users' reviews (272)

Cook Time:
15 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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.

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Comments & Reviews

recipe Chicken Piccata
Kristen Heidelberg, PA 11-17-2009
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Soooo Good!!
Rated: 5 stars out of 5

My husband and I loved this!! I subsituted chicken broth for wine (because I'm not a huge wine fan) and it was awesome. ... This will be a regular at our house!Read more
recipe Chicken Piccata
Bethany Lynchburg, VA 11-11-2009
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Chicken was tender and delicious.
Rated: 5 stars out of 5

So easy to make and delicious. The sauce was a wonderful accent with the chicken. Many other reviews criticize the sauce for... being too sour. The sauce is not meant to be eaten or drank on its own. It is mean to be eaten with the chicken. Read more
recipe Chicken Piccata
LYNN Denver, CO 11-10-2009
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Deliciousness
Rated: 5 stars out of 5

Quick, easy, delightful. I do add capers and if the lemon taste is too strong for you - add some chicken broth/stock to your... taste.Read more
recipe Chicken Piccata
Brad Minnetonka, MN 10-25-2009
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Improving on Perfection
Rated: 5 stars out of 5

Who am I to suggest improvements to a recipe from my all-time favorite chef? Forgive me, Ina, but I do think the dish is... better with a little less lemon juice and the addition of a little roasted garlic and capers in the sauce. Even our 2-year-old daughter (who has to watch "Nana" [aka Ina] every weekday at 12:30 while she eats her lunch) loves the dish (as does my wife). Ina, you're the best.Read more
recipe Chicken Piccata
Amanda Bowling Green , KY 10-17-2009
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Loved It!!!
Rated: 5 stars out of 5

I love lemony chicken, but i have a picky eater. I made the chicken and served the sauce on the side. Everyone could add as... much or as little of the sauce as they wanted. Everyone loved this dish with the sauce. Even the picky one! He asked if we could have it again soon. Thank you InaRead more
recipe Chicken Piccata
Alethia Glastonbury, CT 10-17-2009
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Great lemon flavor
Rated: 4 stars out of 5

I would say for the amount of chicken used that I would increase the amount of olive oil used to brown the chicken. The 1... tablespoon was not enough in my pan to get the golden color. I used more like 3 tablespoons then drained the cutlets on papertowels before I baked them. I also thought there was too much sauce for 2 people so I would recommend cutting the recipe in half. I made this with the buttermilk mashed potatoes and herb roasted onion as Ina did in this episode and all the flavors were amazing together. I love that Ina makes it easy to plan a menu!Read more