Ingredients
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4
-
-
1
-
2
-
1
-
1 1/2
-
-
3
-
1/3
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1/2
-
-
-
-
-
Directions
Chicken Piccata (Ina Garten), Source: Barefoot Contessa at Home, This is a quick, simple, very easy recipe You can add a few capers to the sauce Yum
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Steps
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1
Done
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Preheat the Oven to 400 Degrees F. Line a Sheet Pan With Parchment Paper. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
