Ina Garten's Chicken Piccata

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, pounded to 1/4-1/2 inch thickness)
• 0.5 cup All-Purpose Flour (for coating)
• 1 teaspoon Salt (for coating)
• 0.25 teaspoon Black Pepper (freshly ground, for coating)
• 1 large Egg (beaten with a splash of water)
• 1 tablespoon Water (for egg wash)
• 0.75 cup Seasoned Bread Crumbs (for coating)
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 tablespoon Unsalted Butter (for sauce)
• 1 cup Lemon Juice (freshly squeezed, about 2 lemons)
• 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 0.5 teaspoon Salt (for sauce)
• 0.25 teaspoon Black Pepper (for sauce)
• 1 teaspoon Lemon Zest (zest of 1 lemon)
• 2 tablespoons Fresh Parsley (chopped)
• 2 slices Lemon (thin slices for garnish)

Instructions

1. Preheat Oven

   Preheat the oven to 400°F.

   Time: PT5M

   Temperature: 400°F

2. Prepare Coating

   In a shallow bowl combine 1/2 cup all-purpose flour, 1 tsp salt, and 1/4 tsp black pepper. In a second bowl beat 1 egg with 1 tbsp water. Place 3/4 cup seasoned bread crumbs in a third shallow dish.

   Time: PT5M

3. Pound Chicken Breasts

   Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/4‑1/2 inch.

   Time: PT5M

4. Dredge Chicken

   Coat each breast in the flour mixture, shake off excess, dip into the egg wash, then press into the breadcrumbs, ensuring an even coat.

   Time: PT5M

5. Heat Oil

   Add 2 tbsp vegetable oil to a large skillet and heat over medium‑high until shimmering.

   Time: PT2M

6. Pan‑Fry Chicken

   Place the breaded chicken breasts in the skillet and cook 2 minutes per side, or until golden‑brown.

   Time: PT4M

7. Keep Chicken Warm

   Transfer cooked chicken to a sheet pan and place in the preheated oven for 10 minutes.

   Time: PT10M

   Temperature: 400°F

8. Prepare Lemon‑Butter Sauce

   Remove the chicken and wipe the skillet. Melt 1 tbsp butter, then add 1 cup lemon juice, 1 cup dry white wine, 1/2 tsp salt, 1/4 tsp pepper, and the lemon zest. Reduce over medium heat until the liquid is reduced by half, about 2‑3 minutes.

   Time: PT4M

9. Finish Sauce

   Stir in 2 tbsp chopped parsley and add lemon slices. Taste and adjust seasoning if needed.

   Time: PT1M

10. Plate and Serve

    Place each chicken breast on a plate, spoon sauce over top, and garnish with extra parsley and lemon slices. Serve with your favorite sides.

    Time: PT1M

Nutrition Facts

Calories

425

Protein

35 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g