In case you haven’t heard yet, Barefoot Contessa aka Ina Garten chicken piccata recipe is a great idea for dinner. It’s very quick to make and still has the luscious flavors that you get from a five-star restaurant. Even you won’t believe how easy and delicious it is.
Ina Garten Chicken Piccata
As you can see the ingredients are easy to find and the instructions as easy to follow. Even when you’re living alone you can make this batch and store the remaining chicken in the fridge.
Ingredients
- 1 whole boneless and skinless chicken breasts split into two
- 1 extra large egg
- ½ cup all-purpose flour
- Halal salt and ground black pepper
- ½ tablespoon of water
- ¾ cup of seasoned dry bread crumbs
- Olive oil
- Sliced lemon
- Fresh parsley chopped
- 3 tablespoons of unsalted butter at room temperature
- ½ cup dry white wine
- Sliced lemon
- Chopped fresh parsley
- 1/3 cup freshly squeezed lemon juice from 2 lemons save the halves
Instructions
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Start by lining a baking tray with parchment paper, and preheat your oven to 400oF. Then pound the chicken until it’s ¼-inch thick. Sprinkle salt and pepper on both sides.
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Prepare three shallow plates for the coating. On the first plate, mix the flour with ½ teaspoon salt and ¼ teaspoon pepper. Then using another plate beat the egg thoroughly and add water. On the last plate, pour the bread crumb and ensure they are still crumbly for the best result. You can line them up for an easier process.
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Dip the chicken into the flour mix, gently shaking it off to remove the excess, and move to the second plate. Coat the floured chicken with egg and finally bread crumbs. Place the chicken on a plate or tray.
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On a large saute pan, heat 1 tablespoon of olive oil on medium or medium-low heat. Gently place the chicken breasts and cook on each side until they are browned, or about two minutes for each side. Transfer them to the baking tray you prepared earlier and bake for five to ten minutes.
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As for the sauce, you can use the same saute pan. Wipe it dry and melt 1 tablespoon of butter. Add lemon juice, wine, and lemon halves. Season the sauce with ½ teaspoon salt and ¼ teaspoon pepper. Use high heat for about two minutes to reduce the sauce and discard the lemon halves. Take it off the heat and add the remaining butter and stir gently to mix.
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You can start serving the chicken piccata right away. Place one chicken breast on the plate, sprinkle with fresh parsley, and serve it with the sauce and lemon slices.
Notes
Even though the recipe is as good as it is, you can try to expand your palate by having fun with the sauce. An option is to make it extra buttery or maybe even zing by adding more lemon.
The technique of pounding the chicken and pan-searing it will ensure the chicken will be cooking all way through without losing its juice. Without realizing it, this Ina Garten chicken piccata will be something you make once a week.
