Thursday, March 12, 2009

Chicken Piccata

This week's Barefoot Bloggers recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. This was a great weeknight meal that would be wonderful for entertaining. The lemon sauce was very lemon-y and fresh, it was a great recipe for the warm spring evening we had earlier this week. The only change that I made was that I used chicken tenderloins instead of full breasts, because that is what we already had in the freezer. I can't wait to make this again, the only thing I would do differently is to make a little more sauce, because it was so good over the pasta that we had on the side.


2 split (1 whole) boneless, skinless chicken breasts (I used chicken tenderloins)
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


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.

Source: Ina Garten: Barefoot Contessa at Home, page 96-97


Tracey said...

That looks delicious! I've been on a lemon kick lately so this is definitely something I want to make :)

yandillian said...
This comment has been removed by the author.
yandillian said...

I love your picture! Best picture yet! I wanna make this over spring break for my familia.
(i had to delete the last post b/c i made a big typo)

Chasity M said...

What is barefoot bloggers (I know it has something to do with Ina) and how do you get involved?

Karen said...

I'm a big fan of Chicken Piccata, too. I found the sauce came out too tart for my taste, so I'd have to adjust it a little next time!

Tonya @ What's On My Plate said...

great photo! love the lemon zest tough.