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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 612.0
  • Total Fat: 23.8 g
  • Cholesterol: 211.5 mg
  • Sodium: 880.6 mg
  • Total Carbs: 59.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken Piccata calories by ingredient
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Chicken Piccata

Submitted by: ARCHULETAFAN09

Introduction

In Garten's recipe for Chicken Piccata from the show Barefoot Contessa. In Garten's recipe for Chicken Piccata from the show Barefoot Contessa.
Number of Servings: 2

Ingredients

    2 split (1 whole) boneless, skinless chicken breasts

    Kosher salt and freshly ground black pepper

    1/2 cup all-purpose flour

    1 extra-large egg

    1/2 tablespoon water

    3/4 cup seasoned dry bread crumbs

    Good olive oil

    3 tablespoons 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

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Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

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.

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.

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.

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.


Number of Servings: 2

Recipe submitted by SparkPeople user ARCHULETAFAN09.






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