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Chicken Piccata

A comforting twist on the classic Barefoot Contessa Chicken Piccata featuring tender chicken in a zesty, buttery sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces split boneless, skinless chicken breasts Opt for high-quality, organic chicken for the best flavor.
  • to taste Kosher salt and freshly ground black pepper Essential for seasoning your chicken to perfection.
For the Coating
  • 1/2 cup all-purpose flour For a light, crispy coating.
  • 1 extra-large egg Provides moisture and adhesion for the breading.
  • 1/2 tablespoon water Helps dilute the egg for easier mixing.
  • 3/4 cup seasoned dry bread crumbs High-quality or homemade breadcrumbs for extra flavor.
For Cooking
  • 2 tablespoons olive oil Use quality extra virgin olive oil for cooking.
  • 3 tablespoons unsalted butter Adds richness to the sauce.
For the Sauce
  • 1/3 cup freshly squeezed lemon juice Fresh is key here; use juice from 2 lemons.
  • 1/2 cup dry white wine Sauvignon Blanc is a great choice.
  • 1 pieces lemon halves Reserved for adding depth to the sauce.
  • to taste Kosher salt and pepper For seasoning the sauce.
For Serving
  • to taste lemon slices Fresh garnishes brighten the plate.
  • to taste chopped fresh parsley A sprinkle adds freshness and color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Pound the chicken breasts between two sheets of parchment or plastic wrap until about 1/4-inch thick. Season with salt and pepper.
  3. Set up dredging stations with flour mixed with salt and pepper, egg beaten with water, and seasoned bread crumbs.
Cooking
  1. Coat each piece of chicken in flour, then egg mixture, and finally bread crumbs.
  2. Heat 1 tablespoon of olive oil in a sauté pan over medium-low heat and cook chicken for about 2 minutes per side until golden brown.
  3. Transfer browned chicken to the sheet pan and bake for 5-10 minutes until fully cooked.
  4. For the sauce, wipe out the sauté pan. Melt 1 tablespoon of butter, add lemon juice, wine, and reserved lemon halves, and bring to a boil for 2 minutes.
  5. Remove from heat and swirl in remaining butter until melted and combined.
Serving
  1. Discard the lemon halves, plate the chicken, spoon sauce over, and garnish with lemon slices and parsley.

Notes

Be patient while sautéing to achieve a beautiful golden color. Avoid overcrowding the pan.