This dish is a staple in my house, I make it all the time.  I usually serve it with mash potatoes. It is courtesy of Ina Garten. Serves 2. But it is easily doubled.  I usually do the prep work ahead and leave the breaded chicken in the fridge for at least and hour before cooking.

2 boneless, skinless chicken breasts

kosher salt and freshly ground pepper

1/2 cup all purpose flour

1 extra large egg

1/2 tablespoon water

3/4 cup seasoned dry bread crumbs

olive oil

3 tablespoons unsalted butter room temperature and divided

1/3 cup freshly squeezed lemon juice, keep the lemon halves

1/2 cup dry white wine

sliced lemon for serving

chopped fresh parsley for serving

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

Place the chicken between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a shallow dish. In a second plate, beat the egg with 1/2 tablespoon of water together. Place the bread crumbs in a third plate. Dip the chicken in the flour, shake off excess, dip in the egg and then the bread crumbs.

IMG_0579IMG_0580

Heat 1 tablespoon of oil in large saute pan over medium heat to medium low. Add the chicken and cook for 2 minutes on each side. I cook them till they are brown ans crispy. Place them on the sheet pan, place in the oven and bake for 5 to 10 minutes. I usually place them in  a baking pan.

IMG_0581

For the sauce, wipe the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add lemon juice. wine, and the reserved lemon halves, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Boil over high heat until the reduced by half, about 2 minutes.

IMG_0583

Off the heat add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve over chicken.

I put the sauce in a gravy boat because I found that it made the chicken soggy. I happen to like the crunchiness.

One Comment on “Chicken Piccata

  1. Pingback: The Fashionista Cook’s Top 5 Recipes – thefashionistacook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Please Pass the Recipe

A recipe swap for busy people!

Vegetarian LifeStyle

tips , tricks , advice's

Life...Take 2

I hope that someone sees this page and decides not to give up...

Nosh with Chef Julie

Recipe blog now featuring author interviews, book recommendations, product reviews, and more!

Style Adventure Magazine

Spring/Summer 2020 Edition

Constantly Cooking

Ideas and recipes for all kinds of cooks and eaters.

The Lockdown Chef

A cooking survival guide for those who don't know how

Hardcore Italians

is an Italian-American blog covering Italian news, culture, recipes, videos, and more! © 2020 Hardcore Italians. All rights reserved.

Mima's favourite food

Things I've cooked or eaten lately that made me think 'I really need to tell someone about that'

thebakerbaby

A super duper food fanatic, food critic, baker by passion, love for fashion and photography.

THE UNORDINARY

be the better you

Wallers Wearing...

Current... Effortless

%d bloggers like this: