Chicken Piccata

If you like chicken piccata, and getting caught in the rain...

I have no idea how I realized "chicken piccata" would fit into that song so beautifully.  I promise I haven't been trying to use that song on my blog for a month now or anything.  That being said, I do like chicken piccata, but I do not like getting caught in the rain.  It's hard not to like chicken piccata, really.  Everyone needs new ways to make chicken, and this recipe is flavorful and really easy. 

 

You have two choices to start - either buy chicken cutlets (the thin-cut pieces) or buy regular chicken breasts and pound them to 1/4 in thick with a mallet.  I went the cutlet route.  L.A.Z.Y.

 

Salt and pepper both sides of the chicken breasts and line up three plates.  In the first plate, add 1/2 cup flour, kosher salt, and black pepper.  In the second, add 1 egg and 1 tablespoon water.  In the third plate add 3/4 cup seasoned breadcrumbs (or you can do what I did, add 3/4 cup plain breadcrumbs and 1 teaspoon Italian seasoning).

 

Mix together the ingredients in each of the bowls and then your assembly line is complete.

Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.  Heat 1 tablespoon olive oil and over medium heat.  Now coat each chicken breast with the flour mixture, cover with the egg mixture, and coat thoroughly with bread crumbs. 

 

Add to hot pan immediately and cook on each side for about 2 minutes on each side, until golden brown.

 

Then place on pachment paper-lined cookie sheet and bake at 400 degrees for 7-10 minutes until no longer pink in the middle.

 

While chicken is in the oven, make your sauce in the same pan (but wiped out with a paper towel).  Heat over medium heat and melt one tablespoon of butter.

 

Now add 1/3 cup fresh lemon juice and stir to combine.

 

Add 1/2 cup dry white wine and the lemon halves/quarters you squeezed earlier.  Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper.  Boil over high heat until reduced by half (which takes about 2-3 minutes).

 

Turn off the heat and add in 2 tablespoon butter.

 

Stir to melt the butter and your sauce is done!  

 

Which is convenient because your chicken is done too.  

 

Serve your chicken with sauce spooned on top, covered in chopped parsley, and with a slice of lemon.  This chicken is crispy and flavorful on the outside and moist and tender on the inside.  A buttery lemon sauce really seals the deal.  Have at it, kids!

Chicken Piccata

From Barefoot Contessa

2 boneless, skinless chicken breasts pounded thin or chicken cutlets

Kosher salt and freshly ground black pepper

1/2 cup flour

1 egg

1/2 tablespoon water

3/4 cup seasoned dry bread crumbs

1 Tablespoon olive oil

3 tablespoons butter, divided

1/3 cup fresh lemon juice (from about 2 lemons), lemon halves reserved

1/2 cup dry white wine

Sliced lemon, for garnish

Chopped fresh parsley

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.

If using chicken breasts instead of cutlets, pound until 1/4 inch thick with mallet.  Sprinkle chicken with kosher salt and pepper.  In a plate mix 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. In a second plate, beat an egg with 1/2 tablespoon of water.  In a third plate place 3/4 cup seasoned bread crumbs.  Heat 1 tablespoon of olive oil in a saute pan over medium heat. Coat each chicken breast in the flour mixture and shake off the excess.  Then cover in egg mixture and coat thoroughly in bread crumbs.  Add the coated chicken breasts  to the heated pan and cook for 2 minutes on each side, until browned. Place chicken on the lined cookie sheet and bake at 400 degrees for 7-10 minutes until no longer pink inside.  While the chicken is in the oven, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon butter.  Add 1/3 cup fresh lemon juice, 1/2 cup dry white wine, the reserved lemon halves/quarters, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, roughly 2 minutes. Turn off heat and add 2 tablespoons butter and swirl to combine. Spoon sauce over chicken breasts and serve with a slice of lemon and a chopped fresh parsley.