Everyone has meals they make on a regular basis. When I’m not busy trying new recipes, this is one dish I try to throw in every now and then. It’s always nice to have at least a couple good chicken recipes in your repertoire. People tend to dislike chicken due to it always being dry and tough. Pounding the chicken until it’s flat means it cooks uniformly, so it’s easier to cook without overcooking, hence no dry chicken. The delicious lemon sauce helps to add moistness too, of course! This recipe comes from Ina Garten, otherwise known as the Barefoot Contessa. It was the first time I ever tried Chicken Piccata, and it’s so good I’ve never felt a need to try any other recipe.
2 boneless, skinless chicken breasts (about 8 to 12 ounces each)
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
½ cup all-purpose flour
1 large egg
½ tablespoon water
¾ cup seasoned dry bread crumbs
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
⅓ cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved
½ cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
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 ¼-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate or pie plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the bread crumbs in a third plate. Dip each chicken breast first in the flour and shake off the excess. Then dip in the egg mixture, then the bread crumb mixture.
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, or until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes, or until fully cooked, 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 add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, stirring occasionally, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and stir until melted and combined; discard the lemon halves. Serve each chicken breast with sauce spooned over the top; garnish with lemon slices and fresh parsley.
Source: Slightly adapted from Food Network