Chicken Piccata

Chicken Piccata

Are you looking for something simple, easy, elegant and most of all delicious?  This recipe is all that.  I love the simplicity of this recipe and isn’t it most often in life we find the simple things bring the most pleasure.  Enjoy!

Chicken Piccata
Adapted from: Ina Garten
Serves: 4 servings
Ingredients

  • 4 split (2 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
  • 2 tablespoons capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving (optional)

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. Add the capers.  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 capers and fresh parsley.

Source:  Sprinklesofparsley

11 thoughts on “Chicken Piccata

  1. Pingback: Chicken Scaloppini | lasesana

    • Hi :-) I’m still here and I haven’t abandoned my blog, just taking a little break. Sometimes life just gets too crazy and too busy! I was just saying to hubby the other night that I miss my blog. Thank you for caring! I’ll be posting tomorrow (maybe I needed that little push from you lol). Enjoy your weekend and thanks for asking about me!

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