Ina Garten Chicken Piccata
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.
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.
Notes
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.