Chicken Piccata

The original recipe that I have replicated for this meal can be found in Barefoot Contessa: At Home by Ina Garten on page 96. What is highlighted in red is what I have changed from the original recipe!

For the chicken (serves 4)

• 4 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 extra-large eggs
• 1 tablespoon water
• 1½ 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
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Procedure:

• Preheat the oven to 400 degrees F.
• Line a sheet pan with parchment paper.
• 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.
• Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate.
• In a second plate, beat the egg and 1 tablespoon of water together.
• Place the breadcrumbs on a third plate.
• Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.
• Heat 2 tablespoons of olive oil in a large sauté 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 and allow them to bake for 5 to 10 minutes while you cook the rest of the chicken.
• Heat more olive oil in the sauté pan and cook the second 2 chicken breasts.  Place them on the same sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the sauté 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.

After being sauteed and baked, the chicken piccata was crispy on the outside and tender on the inside.  The lemon sauce was sweet and savory and after being reduced on the stove it became thick and very delicious!  I paired this dish with a side of pasta in truffle butter.  I recommend this combination because the tartness of the chicken piccata balanced nicely with the rich truffle sauce from the pasta!