Barefoot Contessa’s Chicken Piccata Recipe

Name: Barefoot Contessa's Chicken Piccata Recipe
Ingredients: 4-5 Thin Sliced Skinless & Boneless Chicken Breast; 1/2 Cup Flour; 1 TSP Salt (divided in half); 1/2 TSP Black Pepper (divided in half); 1 Extra Large Egg; 1 TBSP olive oil; 3 TBSP Unsalted Butter, room temperature; 3/4 Cups Seasoned Bread Crumbs; 1/2 Cups White Wine; 1/2 TBSP water; 1/4 Cup Freshly Squeezed Lemon Juice (About 1 Lemon); Lemon Halves Reserved (For sauce and garnish); Fresh Chopped Parsley for garnish

Barefoot Contessa’s chicken piccata recipe is a must try! Ina Garten is one of my favorite Food Network stars. All of her recipes look so delicious, and creative. I came across her chicken piccata recipe, and I saw a lot of people were raving about it, so I figured I would give it a whirl.

I’m glad I tried it, because my husband said it was the best chicken piccata he has ever had! Tender chicken, with a soft crunch on the outside, and a hint of lemon with butter sauce on top. Ina knows how to do it. I knew I could trust her recipe.

Not to mention, it looks beautiful, as do all of her recipes.

I paired this chicken piccata recipe with some roasted broccoli and mashed potatoes. You can pair it with whatever you would like!

So let’s get into it!

Preheat your oven to 400 degrees, and line a baking sheet with parchment paper.

First you want to pound out the chicken breasts. This helps them to be an even size all around so the entire breast cooks evenly. You can use anything really to pound the chicken breast. I used a drinking glass with a flat surface bottom.

Wrap your chicken breasts in plastic wrap, top and bottom, and pound them until they are all an even size thickness wise. About 1/4 inch thick.

After that, you want to place them on a dish, and sprinkle a pinch of salt and black pepper on both sides of the chickens breasts.

Set up your dipping station. You are going to need 3 bowls (preferably shallow) for your egg mixture, flour mixture and egg mixture.

In a medium bowl mix together your flour, salt and pepper.

Mix the egg and water in a separate bowl.

Then add your breadcrumbs in another.

Dip each chicken breast (one at a time) in the flour mixture, then egg mixture, lastly the breadcrumbs, and place on same plate that they were on before.

Heat 1 tbsp of olive oil in a large sauté pan over medium-medium low heat. Add the chicken and cook about 2 minutes each side. Place chicken on baking sheet when they are done one by one.

Cook in preheated oven for 5-10 minutes.

In the meantime, while your chicken is cooking in the oven, you want to make your lemon butter sauce.

You can use the same sauté pan you used to fry your chicken and just wipe out the left over oil with a paper towel, or use another one if you happen to have two large sauté pans.

Over medium heat melt 1 tbs of the butter, add lemon juice, wine, a few of the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp of black pepper.

Boil on high heat for about 2 minutes.

Take pan off the heat, add remaining 2 tbsp of butter to the pan and swirl in until it completely melts. Remove lemon slices (set aside if you want to garnish with them).

Once your chicken is done, spoon the sauce on top of each chicken breast. Serve immediately.

Enjoy!