Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week the dish was chosen by Lindsey of Noodle Nights and Muffin Mornings. She has chosen Chicken Piccata which can be found in Barefoot Contessa at Home . This was supposed to be posted yesterday, and I did have the best of intentions. Here it is anyway and well worth waiting for!!
I love potatoes as you know but this dish was exceptionally delicious simply served over a handful of mixed greens. The sauce used for the chicken also made an incredible dressing!!!
**Chicken Piccata**
2 servings
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 T water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 T 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
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Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2 servings
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 T water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 T 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
**********************
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.
