Barefoot Contessa Makes Chicken Piccata | Food Network
Need dinner plans? Try Ina Garten’s classic Chicken Piccata with a velvety lemon butter sauce.
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Chicken Piccata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 2 servings
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 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
Directions
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, 1/2 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.
Heat 1 tablespoon 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.
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.
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Loveeee this!!!!
She put the cooked chicken in a 400° oven for 10 minutes? What?
I was the first to watch Food Network one of the first shows was how to boil water a zillion years ago .I was in love I started watching all the shows fell in love with Emeril and everyone and by God I learned how to cook. Then came the games nope not interested ruined it the whole thing
Ina is still Jeffrys girlfriend even though they're married..still in that honeymoon stage♥️♥️♥️♥️♥️♥️
No capers?
Of course her breadcrumbs are homemade, look at that fresh parsley and uneven breadcrumbs!
Jeffery has perfect timing in every episode that he is in. 😉
The best cook ever ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️+⭐️ love you Ina
I just thought. what if I just used half of the breast and pound that out.
She throws the egg shells on the floor lol
but isn’t that actually Schnitzel? I thought the key ingredient between schnitzel and piccata is parmesan
those measurements give every european shivers
What kind of white wine any in particular? I haven’t cooked with wine 🍷
The old food network episodes were the Best. I love Ina Garten and Giada, Bobby Flay and the original Iron Chef series! They really need to go back to their roots – in my humble opinion.
Looks delicious I was wondering why you did not use capers
Damn you Jeffrey! Why should you have her all to yourself?
Where tf did she throw that egg 😂
Lucky bastard
Chicken is still raw dude