November 16, 2008

Ina's Chicken Piccata

Last week's herb roasted onions were a hit but the star of the show was definetely the Chicken Piccata. With simple ingredients I almost always have on hand, this was a fabulous dinner. It does take a good amount of dishes with the breading, but it's delicious and worth it!

I'll go so far as to say I like this even better than Ina's Chicken Parmesan, which we love around here. The flavor of the sauce is delicate and delicious. Next time I make this, I'll include some mashed potatoes. I think my husband will be in heaven (thanks Ina!)

Chicken Piccata

from 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 (whole wheat)
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 (I used white grape juice)
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.


  1. Oh, that looks amazingly wonderful!
    Great blog!

  2. Ooh, yum. I haven't made chicken piccata in forever! Thanks for the great idea--I think this is going on my menu for next week.

  3. I love chicken piccata too, I am looking forward to trying Ina's.
    She really knows how to please the men! All hubbys love being fed Ina's dinners.

  4. This looks fantastic -- we are big piccata fans around here. I usually have most of those ingredients on hand, too! Can't wait to make this!

  5. Another great recipe from Ina! You plated it up quite nicely!

  6. Oh, yes, this sounds fantastic! I love the way you plated it too! What a great dinner!

  7. You and I are obviously in sync - I just posted the same recipe!! Yours looks lovely (and I forgot the lemon garnish...)

  8. Well, Anne, if you said you liked it better than the Chicken Parmesan, it must be pretty darn good! We really liked the CP from the summer. Looks like a delightful dinner!