Ina Garten Chicken Piccata
How does it sound? “Chicken Piccata is a dish you’ll find in just about every pseudo-Italian restaurant overseas. Even though everyone thinks it’s Italian, it was probably created by Italian immigrants in the States and has become a favorite for many Americans.
Ina Garten’s Chicken Piccata features tender chicken in a crispy seasoned batter with a tangy lemon white wine sauce, and without the usual capers. 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.”
Why you’ll love it
- A crusted chicken in tangy lemon white wine sauce.
- You can recreate a restaurant-worthy dish in 30 minutes following simple instructions.
- An Ina Garten’s version of an American classic.
Tips
- Cooking the chicken – Pound the chicken breasts to an even escalope-like thickness for consistent cooking. Preheat the sauté pan before adding the chicken to ensure a golden-brown crust.
- Serving – 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.
Chicken Piccata Ingredient Notes and Variations
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Chicken: Ina Garten suggests using thin boneless, skinless chicken breasts. I’ve found that boneless, skinless chicken thighs and chicken tenderloins also work well, especially if you have anyone at the table who isn’t fond of lean chicken breast.
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Wine: Wine is the star ingredient in this chicken piccata recipe! You don’t need to choose an expensive white wine, but opt for one that is fruity and full of flavor. Personally, I enjoy Italian wines like Sardinian Vermentino and Sicilian Grillo, but a Chardonnay works just as well. Before cooking, take a small sip to ensure it complements the dish, as not all wines are suitable. Alternatively, white vinegar can be used as a substitute.
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Lemon: Lemon is used both in the sauce and as a garnish. If you’re cooking for kids or adults who prefer less sourness, consider reducing the amount of lemon by half and adding 1-2 teaspoons of sugar or honey to balance the flavors.
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Butter: The recipe calls for unsalted butter, but salted butter can also be used. Butter adds richness and smoothness to the sauce, helping to mellow out the acidity and sharpness of the lemon juice and white wine.
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Capers: If you love capers, add 2 tablespoons to the lemon sauce while cooking.
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Salt and Pepper: Adjust the amount of salt and pepper according to your taste and dietary preferences. You can also omit both as the recipe is already well-seasoned.
How to Serve Chicken Piccata
Serve the chicken piccata over a bed of cooked pasta or alongside creamy mashed potatoes. Plating is crucial; while the vibrant yellow lemon sauce and golden chicken crust are already visually appealing, adding chopped parsley and lemon zest enhances freshness and presentation.
If you’re in the mood for a drink, white wine pairs perfectly with this dish. For dessert, consider indulging in Italian Panna Cotta or the creamy banana pudding from another American foodie favorite, Pioneer Woman.
Health Info
- Calories: 706.9kcal
- Sugar: 2.8g
- Sodium: 688.7mg
- Fat: 37.9g
- Carbohydrates: 46.7g
- Fiber: 3.3g
- Protein: 34.1g
More Chicken Recipes:
If you’re a fan of chicken piccata, you’ll enjoy these chicken recipes featuring pan-fried preparation with tangy or buttery sauces.
- Tuscan Chicken in Creamy White Wine Sauce
- Chicken Escalopes with Tzatziki
- French Chicken Tartiflette
- Cream Chicken Dijon
- Ina Garten Chicken Bouillabaisse
More Breaded Recipes:
- Ina Garten Panko Crusted Salmon Mustard
- Ina Garten Meatloaf
- Sofficini Findus Cheesy Dumplings
- Chicken Parmesan with Spaghetti alla Marinara
- Fried Bojangles Chicken Tenders
Chicken Piccata Recipe
Description
Ingredients
- 1 chicken breast skinless and boneless chicken breast, split in two
- ½ tsp sea salt
- ¼ tsp ground black pepper freshly ground
- ½ cup (70g / 2½oz) plain flour
- 1 large egg
- ½ tbsp water
- ⅓ cup dry bread crumbs seasoned
- 1 tbsp olive oil
- 3 tbsp (40g / 1½oz) unsalted butter at room temperature, divided into 2:1 ratio
- 1 juice of 1 lemon (⅓ cup) freshly squeezed lemon juice
- 1 lemon split in two halves
- ½ cup (125ml) dry white wine
For Serving
- 1 lemon sliced
- 1 sprig fresh parsley leaves – Chopped fresh parsley leaves chopped
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.
Recipe Notes:
- Cooking the Chicken: Pound the chicken breasts to an even thickness to ensure consistent cooking. Preheat the sauté pan before adding the chicken for a golden-brown crust.
- Chicken: Ina Garten recommends using thin boneless, skinless chicken breasts. Alternatively, boneless, skinless chicken thighs and tenderloins work well, especially for those who prefer a richer taste.
- Wine: Choose a fruity and flavorful white wine for the sauce. Italian varieties like Sardinian Vermentino or Sicilian Grillo are excellent choices, but Chardonnay also works. Taste the wine before cooking to ensure it complements the dish; white vinegar can be used as a substitute.
- Lemon: Lemon is essential for both the sauce and garnish. Adjust the amount if desired for a less sour flavor by reducing lemon juice and adding sugar or honey.
- Butter: Use unsalted butter for the sauce’s richness, or salted butter as an alternative. Butter helps balance the acidity of lemon juice and wine.
- Capers: Include 2 tablespoons of capers in the sauce if desired, adding a distinctive tangy flavor.
- Salt and Pepper: Season to taste, considering personal preferences and dietary needs. The recipe is already well-seasoned, allowing for flexibility.
- Serving: Ensure the chicken reaches a safe internal temperature and let it rest briefly before serving to retain juiciness. Garnish with reserved lemon slices, chopped parsley, and lemon zest for a fresh presentation. Serve over pasta or mashed potatoes for a satisfying meal.
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