141.2…Chicken Piccata

As some of you may know, I am obsessed with Chicken Piccata. Well….not just chicken…piccata anything. Veal, fish, etc. I do not discriminate. I keep trying new piccata recipes  to see which one is the best. Last night I tried Ina Garten's recipe for Chicken Piccata.

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I followed the recipe pretty closely except that I added capers. I feel like it's not piccata without them. This version of chicken piccata breads and pan fries the chicken before finishing it in the oven. I also placed the chicken on top of a rack while baking in the oven. That way, the chicken stays crispy on BOTH sides.

When I tried the sauce at first, I thought it was too lemony but once I spooned it over the chicken, it transformed into perfect piccata deliciousness.

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Chicken Piccata (Serves 2)

Recipe slightly adapted 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
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

1/4 cup capers, rinsed

Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and a rack.

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 sauté 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 on top of the rack and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté 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 capers 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.

Printable Recipe

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We throughly enjoyed it. I feel that "legit" chicken piccata should not be breaded but this was a nice change of pace. My favorite chicken piccata still remains Giada's.  I served it with pasta and jarred marinara sauce that I added a bit of heavy cream to to turn it into a pink sauce. We also had a basic green salad as well. Great dinner!

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For breakfast this morning, it was the Chobani blueberry Greek yogurt route with Easy Granola, strawberries and blueberries.

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After taking the kids to school, I went to a meeting, then worked at Starbucks for a bit before my next appointment. 

Lunch was at Leucadia Pizza. I ordered the Greek Salad with Shrimp.

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I've had this salad before and love it but this time there was way too much dressing. :( I couldn't finish it. Boo.

Do you have a favorite PIccata recipe? 

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  1. I am not a fan of capers, so I can't say that I've had picatta, but, I love lemony stuff - I may give this one a try! Have a great weekend!


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