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Who's in the mood for Chicken Piccata?  Butter, lemon and white wine... It's absolutely delicious!  Big thanks to Ina Garten for this recipe... it's been a home run every time I've made it! 

 

Chicken Piccata

4 split (2 whole) boneless, skinless chicken breasts* 

1 cup all-purpose flour

2 extra-large eggs

1 1/2 cups seasoned dried bread crumbs

3 tablespoons unsalted butter, at room temperature

1/3 cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved

1/2 cup dry white wine

kosher salt and freshly ground black pepper

good olive oil

sliced lemon, for serving

chopped fresh flat-leaf parsley, for serving

Preheat over to 400 degrees.  Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap, and pound it out to 1/4 inch thick. *(I usually buy the thin sliced chicken breasts to eliminate this step.  Saves time!).  Sprinkle both sides with salt and pepper.

Mix flour, one teaspoon salt and 1/2 teaspoon pepper on a shallow plate.  On a second plate, beat the eggs and 1 tablespoon water.  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 finally bread crumbs.  

Heat 2 tablespoons olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned.  Place them on the sheet pan while you cook the rest of the chicken.  Heat more olive oil in the saute pan and cook the second 2 chicken breasts.  Place them on the same sheet pan and allow them to bake for 5-10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, white wine, the reserve lemon halves, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Boil over high heat until reduced by half, about 2 minutes.  Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.  Discard the lemon halves.  Place chicken in a serving dish, spoon on sauce, and serve with sliced lemon and a sprinkling of fresh parsley.  

I usually serve with roasted potatoes and a vegetable.  

Enjoy!!!

Katie

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