Recipes » Main Dish Recipes » Chicken Piccata

Chicken Piccata

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5 from 3 votes
Classic Chicken Piccata
Prep Time 10 minutes
Cook Time 20 minutes
Classic Chicken Piccata from the Barefoot Contessa with a butter, lemon and white wine sauce. https://www.lanascooking.com/bb-chicken-piccata/

Classic Chicken Piccata from the Barefoot Contessa with a butter, lemon and white wine sauce.

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.

Classic Chicken Piccata from the Barefoot Contessa with a butter, lemon and white wine sauce. https://www.lanascooking.com/bb-chicken-piccata/

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.

How to Make Chicken Piccata

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.

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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.

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Finished chicken piccata on a serving plate.

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Classic Chicken Piccata from the Barefoot Contessa with a butter, lemon and white wine sauce. https://www.lanascooking.com/bb-chicken-piccata/

Chicken Piccata

Classic Chicken Piccata
5 from 3 votes
Print It Rate It
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 655kcal
Author: Lana Stuart

Ingredients

  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 egg
  • ½ tablespoon water
  • ¾ cup seasoned dry bread crumbs
  • Olive oil
  • 3 tablespoons butter
  • cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved
  • ½ cup dry white wine
  • Sliced lemon for serving
  • Chopped fresh parsley for serving

Instructions

  • 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.

Notes

Nutrition Information

Serving: 1 | Calories: 655kcal | Carbohydrates: 59g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 918mg | Potassium: 675mg | Fiber: 3g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 18mg | Calcium: 118mg | Iron: 5mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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13 Comments

  1. 5 stars
    I don’t love chicken but I LOVED this and so did my picky husband. This is going into our meal rotations.

    1. Hey Cuz,
      Looks absolutely delicious. I am such a whimp when it comes to cooking these days; but this Chicken Piccata looks so good, I may have to dig out a saute pan and try it.
      LOVE your website.