I’m so excited – my first recipe as a member of the Barefoot Bloggers and I get to make something I never tried before and, to boot, it’s a Barefoot Contessa recipe. Lindsay over at Noodle Nights and Muffin Morningschose Barefoot Contessa’s Chicken Piccata. Now, to quote Ina Garten “How hard can that be?”
Often when I heard Chicken Piccata, I would think, “If that’s like Chicken Marsala, I’m NOT going to like it!” See, I had one incident where I had Chicken Marsala as a kid and, quite frankly, I wasn’t a fan and haven’t touched it since. Getting out of my comfort zone is not something I’m very good at and this recipe had me reaching new heights.
As it was a Food Network recipe, I started by reading the comments. At first blush, I thought “Eeeh – breaded chicken might not have too much flavor” so I added a little spice with some of my Creole seasoning (confession: I put it on mostly everything.) I reduced the Lemon Juice by a bit and it was perfect! I served it with Fettuccine and it was delish! Granted I forgot the sliced lemon garnish but I was pleased with it. Sadly, my sous in training, Wiggs, was unable to try it as it had wine (and grapes + dogs = NOT good) but I made him his own little breaded cutlet. See how much help he is in the kitchen? :::sigh:::
Seriously, add this to your repoirtire. You won’t be sorry.
Recipe adapted from the Barefoot Contessa (C) 2007, 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
- 1/4 to 1/3 cup freshly squeezed lemon juice (1-2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- 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, 1/4 teaspoon of Creole Seasoning 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.
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