Mrs. Regueiro's Plate: Chicken Piccata

Wednesday, September 2, 2009

Chicken Piccata

Lately, I've been watching alot of Barefoot Contessa shows and everything that Ina makes...I get inspired and crave her hearty and delicious meals. I recently saw this episode of It's Friday night again, and laughed about all the chicken dishes she makes for her husband - Jeffrey is a great taste tester and so is my husband. I loved the simplicity of this recipe, because most of the ingredients are staples in my pantry and garden. My husband was raving about the smell in the kitchen from the herb roasted onions that accompanied the dish, too.

Chicken Piccata
Adapted from Barefoot Contessa
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 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 (I used a Sauvignon Blanc from TJs)
Sliced lemon, for serving

1. Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
2. 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.
3. 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.
4. Heat 2 tablespoons 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.
5. 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.

Review: Loved this meal, and I used the extra chicken leftover for my salad the next day! The buttery lemon sauce that is drizzled on top of the chicken really highlights the crispy chicken. I served the chicken alongside the herb roasted onions & mashed potatoes. I can't wait to make this dish again.
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