I hope everyone had a Merry Christmas! Ours was great, the kids had a blast, I love seeing them on Christmas morning.. it's so cute. It takes my house about a week to recover from Christmas. The boxes, the trash, just the disorganization it brings with five kids and their new toys, electronics etc... drives me nuts! I'm slowly trying to take down some decorations, garland on the banisters, stockings etc..Although very much dead with lots of needles on the ground, I keep the tree up till after New Years.. small confession.. I took off the ornaments!
Anyways, if you follow my blog you know that I am a HUGE baker, and I have posted a lot of desserts... well, now that the holidays are over, and we got our fill of Christmas cookies and desserts, it's time to get light and fresh. What better way to do that then with lemony Chicken Picatta!
Lemons are one of my most favorite things to cook with. I add the zest into cookies, icing, sauces and main dishes. I use the zest as a rub, with fresh herbs and garlic for fish, it's so versatile. Lemons are so fresh and add such a clean taste to food. This is my favorite recipe for Chicken Piccata from one of my most favorite chefs and I am sure you will love it too!
P.S. So sorry about the terrible picture :)
Enjoy
Chicken Piccata
Ina Garten
- 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 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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| Juice your lemons |
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| Dredge chicken |
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| saute chicken and set aside |
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| butter, lemon juice, wine |
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| add lemons |
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