Ina Garten Chicken Piccata Recipe
This Ina Garten Chicken Piccata Recipe takes the classic combination of chicken and lemon to new heights, resulting in a dish that is both elegant and comforting.
Ingredients
- Breasts of chicken split into two boneless and skinless pieces
- Freshly ground black pepper and Kosher salt
- 1/2 cup All-purpose flour
- 1 egg (extra large)
- 1/2 tablespoon Water
- 3/4 cup Seasoned dry bread crumbs
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter at room temperature (divided)
- 1/3 cup Freshly squeezed lemon juice from 2 lemons, lemon halves reserved
- 1/2 cup Dry white wine
- Sliced lemon for serving
- Chopped fresh parsley leaves for serving
Instructions
- In the oven, preheat the temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Ziploc bags or plastic wraps are ideal for keeping chicken breasts fresh. A meat mallet's flat side can be used to pound them into about 1/4-inch thickness.
- Both sides of the chicken breasts must be seasoned with salt and pepper.
- Stir together 1/2 teaspoon pepper, 1 teaspoon salt, and flour in a shallow bowl. Add the egg and water to another shallow bowl and whisk together. Another shallow bowl should be used for the breadcrumbs.
- Shake off any excess flour from the chicken breasts after draping them in flour. Bread crumbs should be coated with egg mixture and dipped in it.
- 2 tablespoons olive oil should be heated to a shimmering state in a large sauté pan over medium heat. To cook the chicken breasts, add 3 tablespoons of oil to the hot pan and cook them until golden brown on both sides.
- Place chicken breasts on a parchment paper or baking mat-lined baking sheet and bake for 10 to 12 minutes, or until cooked.
- In the meantime, heat a sauté pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Place the reserved lemon halves cut side down on the stove with the cut side down, and cook for about 3 minutes, until golden brown. Discard the lemon halves after removing them.
- In the same pan, combine the remaining 2 tablespoons of butter, lemon juice, white wine, 1 teaspoon salt, and 1/2 teaspoon pepper, and heat until it melts. Until the sauce is slightly reduced, simmer for three to four minutes.
- Spoon the sauce over the chicken piccata and serve. Slice a lemon and sprinkle chopped parsley on top.