Chicken Piccata
Ingredients
- 2 split boneless
skinless chicken breasts, 1 whole
- 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
lemon halves reserved, 2 lemons
- 1/2 cup dry white wine
- Sliced lemon
for serving
- Chopped fresh parsley leaves
for serving
Directions
- 1
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
Chicken Piccata
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About this Recipe
Craving a restaurant-quality meal that’s both elegant and incredibly simple to make? This classic Chicken Piccata delivers on all fronts, featuring tender chicken bathed in a bright, velvety lemon butter sauce.
Inspired by Ina Garten’s timeless approach, this recipe elevates simple ingredients into a dish that feels special. The key lies in the perfect balance of savory chicken with the tangy, rich sauce, proving that sophisticated flavors don't require hours in the kitchen.
Prepare for a delightful interplay of textures and tastes. You'll savor succulent chicken, lightly coated and perfectly cooked, complemented by a luxurious pan sauce that is both bright from fresh lemon juice and rich from butter and dry white wine. The fresh parsley and lemon slices add a vibrant finishing touch, making each bite a harmonious blend of savory, tart, and fresh.
While chicken breasts are classic, you could experiment with thinly sliced chicken cutlets for an even quicker cook. For a slightly different flavor profile, consider swapping the dry white wine for chicken broth, though you might miss a subtle depth. If you prefer less breading, you could lightly flour the chicken without the egg and breadcrumbs step, creating a more direct pan-seared chicken.
This elegant Chicken Piccata is perfect for a weeknight dinner when you desire something special, or for impressing guests without fuss. Serve it alongside a light pasta, creamy mashed potatoes, or a simple green salad to complete a truly satisfying meal. Garnish with plenty of fresh parsley and extra lemon slices for a beautiful presentation.