Most Requested Dish
If I were to ask my husband what he wanted for dinner, nine times out of ten he would request Chicken Piccata. He just loves the combination of citrusy lemon and white wine sauce atop tender chicken that has been thinly pounded, breaded, and browned. I’ve experimented with a few different recipes, but Ina Garten’s version wins out every time. I had no idea when I first made this for my husband when we were dating, that I was opening a life-long can of worms. No complaints though – I find this dish always hits the spot!
Using a meat mallet, pound the chicken to 1/4-inch thick
Dredge the pounded chicken in the flour, then egg, and finally in the bread crumbs mixture.
Heat olive oil in a pan over medium to medium-low heat. Cook chicken breasts for 2 minutes on each side, until browned.
Bake chicken in the oven for 5-10 minutes. While chicken cooks, combine melted butter, lemon juice, wine, salt and pepper in a pan; boil over high heat until liquid reduces by half.
Serve with pasta, salad and veggies – enjoy!
What You Need
- 2 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
- 2 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
What To Do
- 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 1 tablespoon 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.
The original recipe calls for 3 tablespoons of butter, but I reduced it to 2.