[BB] Chicken Piccata

I was recently honored to be accepted into the Barefoot Bloggers group. It’s a group of food bloggers who cook and blog about the Barefoot Contessa, Ina Garten’s, recipes. We all cook the same recipe and blog about it on the 2nd and 4th Thursdays of each month. So, my first recipe was Chicken Piccata. I knew we would love it because first it was a Barefoot Contessa recipe and second what’s not to like about chicken with butter, lemon and white wine?? Give this one a try. You’ll like it very much. I’m sure.

Here’s what you need:

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 tblsp water
3/4 cup seasoned dry bread crumbs
Olive oil
3 tblsp butter
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, for serving

Here’s what you do:

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 side with salt and pepper.

Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tblsp 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 pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp 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

Tagged as: breading, chicken, lemon