INA GARTEN'S CHICKEN PICCATA

INA GARTEN'S CHICKEN PICCATA image

Categories Dinner

Number Of Ingredients 12

2 split boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1 large egg
1/2 tablespsoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoon unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons) lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

Preheat oven to 400. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound with a rolling pin to 1/4 inch thickness. Sprinkle both sides with salt and pepper. 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 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. 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 each side, until browned. Place them on a sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. 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 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 parsley.