Chicken Piccata

A few months back, I was looking for new recipes to try. My cousin sent me this one and proclaimed it as her favorite. I put it in my bookmarked pages and planned to try it soon, but it kept getting pushed further and further down the list.

Earlier this week, when I was doing the meal planning for the week, I came across it again and decided that this weekend would be the time to try it.

The crispy, breaded coating nicely complements the tender, juicy chicken. The lemon/wine sauce spooned over the top kicks the chicken flavors up a notch and makes for a really awesome meal.

We served the chicken with homemade red smashed potatoes and some veggies. Everything came together pretty easily and we were sitting down to eat in no time.

Chicken Piccata
(Source: Ina Garten, Food Network)

Ingredients:
– 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
– Sliced lemon, for serving
– Chopped fresh parsley leaves, for serving

Directions:
1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

2. 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.

3. 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.

4. 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.

5. 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.