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Barefoot Contessa Chicken Piccata Recipe

Barefoot Contessa Chicken Piccata Recipe
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★★★★★

5.3 from 5 reviews

This Barefoot Contessa Chicken Piccata recipe offers a perfect balance of crispy, tender chicken breasts coated in a seasoned breadcrumb crust, complemented by a tangy lemon and white wine butter sauce. The dish is elegantly simple yet bursting with flavor, making it ideal for an impressive weeknight dinner or special occasion.

Ingredients

Scale

Chicken and Coating

  • 2 split boneless, skinless chicken breasts (1 whole chicken breast)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs

Cooking and Sauce

  • Olive oil (for cooking, about 1 tablespoon)
  • 3 tablespoons unsalted butter (room temperature, divided)
  • 1/3 cup freshly squeezed lemon juice (from 2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • Lemon slices (for serving)
  • Chopped fresh parsley (for serving)

Instructions

  1. Preheat Oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for finishing the chicken in the oven.
  2. Flatten Chicken. Place the chicken breasts between two sheets of parchment or plastic wrap and pound them gently with a meat mallet until they are about 1/4-inch thick. Season both sides well with kosher salt and freshly ground black pepper.
  3. Set Up Dredging Stations. Arrange three plates for breading: in the first, mix the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper; in the second, beat the egg with 1/2 tablespoon water until combined; in the third, spread out the seasoned dry bread crumbs.
  4. Coat the Chicken. Dip each pounded chicken piece first into the flour mixture, shaking off any excess, then into the egg wash, and finally coat thoroughly with the bread crumbs.
  5. Sauté Chicken. Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook the chicken pieces for about 2 minutes per side until they turn a deep golden brown.
  6. Bake the Chicken. Transfer the sautéed chicken breasts to the lined baking sheet and bake in the preheated oven for 5 to 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Make the Sauce. Wipe the sauté pan clean, then melt 1 tablespoon of butter over medium heat. Add the freshly squeezed lemon juice, dry white wine, lemon halves, and season with salt and pepper. Allow the sauce to boil and reduce for about 2 minutes to concentrate the flavors. Remove from heat and swirl in the remaining 2 tablespoons of butter to enrich the sauce.
  8. Serve. Discard the cooked lemon halves from the sauce. Plate the chicken breasts, generously spoon the lemon butter sauce over them, and garnish with fresh lemon slices and chopped parsley for a bright, fresh finish.

Notes

  • Flattening the chicken ensures even cooking and tenderness.
  • Using seasoned bread crumbs enhances the flavor and texture of the coating.
  • Make sure not to overcook the chicken during baking; check for a safe internal temperature.
  • The sauce can be made ahead and gently reheated before serving.
  • Pair this dish with angel hair pasta, steamed vegetables, or a light salad for a complete meal.

Nutrition

Keywords: Chicken Piccata, Lemon Chicken, Breaded Chicken, Lemon Butter Sauce, Italian Chicken Recipe, Barefoot Contessa

Find it online: https://recipeswithmia.com/barefoot-contessa-chicken-piccata-recipe/