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