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Ina Garten Chicken Piccata

Prep Time: 10 mins Cook Time:260 mins Total: 30 mins Yields: 2

The Ina Garten Chicken Piccata is an indulgent dish that lets you make chicken escalopes with a kick of tangy lemon juice, white wine, and fragrant parsley. It’s a flavor-packed treat you won’t want to miss!

I have to confess, coming from a Mediterranean island famous for its mouthwatering capers, it feels a bit funny for me to admit that I’m not a fan of them. But here’s the great part: this recipe doesn’t call for any capers at all! You can enjoy all the amazing flavors without worrying about those little green guys.


What is the Chicken Piccata?

Chicken Piccata is a very unique dish with rather unknown origins: it seems that its creation can be attributed to Italians who immigrated to the United States since this dish is served in virtually all Italian (or pseudo-Italian) restaurants overseas.

Ina Garten’s Chicken Piccata is a culinary masterpiece that brings together tender chicken, a crispy coating, and a tangy lemon white wine sauce. Seasoned with sea salt and freshly ground black pepper, the chicken breast split into two thinner pieces are ready to be coated in a delectable mixture of flour, egg, and seasoned dry bread crumbs.

The sauce, made with freshly squeezed lemon juice, dry white wine, and reserved lemon halves, is the star of this dish. It’s a burst of tangy and vibrant flavors that perfectly complement the savory chicken. The sauce is reduced until it reaches a rich and glossy consistency, then finished off with a swirl of butter for added richness.

Why you’ll love it

  • Lemon Goodness: Do I need to say more? Get ready for a burst of lemony goodness that will leave your taste buds dancing with joy!
  • Versatility: The recipe works well whether you’re hosting a dinner party or enjoying a cozy night in. It’s a classic dish that stands the test of time and is sure to become a favorite in your kitchen. If you love the dish you can also try it with veal, pork, and even beef.
  • Simple to prepare: With common ingredients and step-by-step guidance, you can recreate in 30 minutes this restaurant-worthy dish in the comfort of your own home.
  • A classic: Ina Garten’s Chicken Piccata is a testament to the art of cooking. Its delightful flavors, elegant presentation, and approachable preparation make it a recipe worth trying.

chicken piccata ina garten

Chicken Piccata Recipe

Ingredients

To prepare Ina Garten’s Chicken Piccata, you will need the following ingredients:

  • Chicken breast – 1 boneless, skinless chicken breast, split in two
  • Sea salt – 1/2 teaspoon sea salt
  • Ground black pepper – 1/4 teaspoon freshly ground black pepper
  • Flour – 1/2 cup (70g 2 1/2 oz) plain flour
  • Egg – 1 extra large egg
  • Water – 1/2 tbsp water
  • Dry bread crumbs – 1/3 cup (75g 2 2/3 oz) seasoned dry bread crumbs
  • Olive oil – 1 tablespoon olive oil
  • Unsalted butter – 3 tablespoons (40g / 1 1/2 oz) unsalted butter, room temperature, divided into 2:1 ratio
  • Lemon juice – juice of 1 lemon or 1/3 cup/80ml freshly squeezed lemon juice
  • Lemon – 2 lemon halves from 1 lemon
  • Dry white wine – 125ml dry white wine
  • Sliced lemon, for serving
  • Fresh Parsley – Chopped fresh parsley leaves, for serving

Instructions

Here’s a reworded version of the recipe method for Ina Garten’s Chicken Piccata:

  1. Preheat your oven to 200°C/400°F/gas mark 6 and line a baking sheet with parchment paper.
  2. Place each chicken breast between two sheets of parchment paper or cling film and gently pound them to a thickness of about 1/2cm.
  3. Sprinkle both sides of the chicken with sea salt and freshly ground black pepper.
  4. Mix together the plain flour, salt, and pepper on a shallow plate.
  5. Beat the extra large egg with water on a separate plate. Spread the seasoned dry bread crumbs on a third plate.
  6. Dip each chicken breast first in the flour mixture, shaking off any excess, then dip it into the beaten egg mixture, and finally coat it with the breadcrumbs, pressing gently to ensure they adhere well.
  7. Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat.
  8. Add the coated chicken breasts and cook for approximately 2 minutes on each side until they turn golden brown.
  9. Transfer the browned chicken breasts to the prepared baking sheet and let them continue cooking in the oven for 5 to 10 minutes while you prepare the sauce.
  10. Wipe out the sauté pan with a dry kitchen towel, then melt 1 tablespoon of unsalted butter over medium heat.
  11. Add the freshly squeezed lemon juice, dry white wine, the reserved lemon halves, salt, and pepper to the pan.
  12. Allow the mixture to boil over high heat until it reduces by half, usually taking about 2 minutes.
  13. Remove the pan from the heat and add the remaining 2 tablespoons of the unsalted butter, swirling it in to combine.
  14. Discard the lemon halves and serve one chicken breast on each plate.
  15. Spoon the luscious lemon sauce over the chicken and garnish with a slice of lemon and a sprinkling of fresh parsley.

Tips

  1. Pound the chicken breasts to an even escalope-like thickness for consistent cooking.
  2. If you love capers, you can add 2 tablespoons when cooking the lemon sauce.
  3. Use fresh lemon juice for the most vibrant and tangy flavor.
  4. Adjust the amount of salt and pepper according to your taste preferences.
  5. For an extra crispy coating, double-dip the chicken in the flour, egg, and breadcrumb mixture.
  6. Preheat the sauté pan before adding the chicken to ensure a golden-brown crust.
  7. Ensure the chicken is cooked through and reaches a safe internal temperature before serving
  8. Let the chicken rest for a few minutes after baking to retain its juiciness.
  9. Reserve some lemon slices to garnish the dish for an appealing presentation.
  10. Serve the chicken piccata immediately to enjoy it at its best.

Variations

  1. Meat Piccata: You can also prepare your Piccata with Veal, Pork, or Beef.
  2. Shrimp Piccata: Replace the chicken breasts with peeled and deveined shrimp. Adjust the cooking time accordingly.
  3. Vegan Piccata: Substitute the chicken with firm tofu or seitan. Use vegetable oil and vegan butter in the recipe. Skip the egg and use a plant-based milk alternative for coating the tofu or seitan.
  4. Gluten-Free Piccata: Use gluten-free flour and breadcrumbs to coat the chicken. Ensure that all other ingredients, including the seasoned breadcrumbs, are gluten-free as well.
  5. Mushroom Piccata: Add sliced mushrooms to the sauce for an earthy twist. Sauté the mushrooms with the butter before adding the lemon juice and wine.

How to serve the chicken piccata?

  1. Serve the chicken piccata over a bed of cooked pasta or alongside creamy mashed potatoes.
  2. Accompany it with a fresh green salad dressed in a light vinaigrette.
  3. Pair it with steamed vegetables like asparagus or green beans for a well-rounded meal.
  4. Serve with crusty bread to mop up the flavorful sauce.
  5. Garnish with additional chopped parsley and lemon zest for added freshness.

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chicken piccata ina garten

Ina Garten Chicken Piccata

Caroline Sciberras
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 2

Ingredients
  

  • Chicken breast - 1 boneless skinless chicken breast, split in two
  • Sea salt - 1/2 teaspoon sea salt
  • Ground black pepper - 1/4 teaspoon freshly ground black pepper
  • Flour - 1/2 cup 70g 2 1/2 oz plain flour
  • Egg - 1 extra large egg
  • Water - 1/2 tbsp water
  • Dry bread crumbs - 1/3 cup 75g 2 2/3 oz seasoned dry bread crumbs
  • Olive oil - 1 tablespoon olive oil
  • Unsalted butter - 3 tablespoons 40g / 1 1/2 oz unsalted butter, room temperature, divided into 2:1 ratio
  • Lemon juice - juice of 1 lemon or 1/3 cup/80ml freshly squeezed lemon juice
  • Lemon - 2 lemon halves from 1 lemon
  • Dry white wine - 125ml dry white wine
  • Sliced lemon for serving
  • Fresh Parsley - Chopped fresh parsley leaves for serving

Instructions
 

  • Preheat your oven to 200°C/400°F/gas mark 6 and line a baking sheet with parchment paper.
  • Place each chicken breast between two sheets of parchment paper or cling film and gently pound them to a thickness of about 1/2cm.
  • Sprinkle both sides of the chicken with sea salt and freshly ground black pepper.
  • Mix together the plain flour, salt, and pepper on a shallow plate.
  • Beat the extra large egg with water on a separate plate. Spread the seasoned dry bread crumbs on a third plate.
  • Dip each chicken breast first in the flour mixture, shaking off any excess, then dip it into the beaten egg mixture, and finally coat it with the breadcrumbs, pressing gently to ensure they adhere well.
  • Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat.
  • Add the coated chicken breasts and cook for approximately 2 minutes on each side until they turn golden brown.
  • Transfer the browned chicken breasts to the prepared baking sheet and let them continue cooking in the oven for 5 to 10 minutes while you prepare the sauce.
  • Wipe out the sauté pan with a dry kitchen towel, then melt 1 tablespoon of unsalted butter over medium heat.
  • Add the freshly squeezed lemon juice, dry white wine, the reserved lemon halves, salt, and pepper to the pan.
  • Allow the mixture to boil over high heat until it reduces by half, usually taking about 2 minutes.
  • Remove the pan from the heat and add the remaining 2 tablespoons of the unsalted butter, swirling it in to combine.
  • Discard the lemon halves and serve one chicken breast on each plate.
  • Spoon the luscious lemon sauce over the chicken and garnish with a slice of lemon and a sprinkling of fresh parsley.

Notes

  • Pound the chicken breasts to an even escalope-like thickness for consistent cooking.
  • If you love capers, you can add 2 tablespoons when cooking the lemon sauce.
  • Use fresh lemon juice for the most vibrant and tangy flavor.
  • Adjust the amount of salt and pepper according to your taste preferences.
  • For an extra crispy coating, double-dip the chicken in the flour, egg, and breadcrumb mixture.
  • Preheat the sauté pan before adding the chicken to ensure a golden-brown crust.
  • Ensure the chicken is cooked through and reaches a safe internal temperature before serving
  • Let the chicken rest for a few minutes after baking to retain its juiciness.
  • Reserve some lemon slices to garnish the dish for an appealing presentation.
  • Serve the chicken piccata immediately to enjoy it at its best.

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