Chicken Piccata

March 12th, 2009

It is Barefoot Contessa Thursday. This week the Barefoot blogger in charge of selecting one of Ina’s recipes was Lindsey at Noodle Nights and Muffin Mornings. Visit her blog to see her take on this dish and the ingredient she added to give it extra zing. I have to say I am very happy with her selection. I have actually made this dish before and was impressed with how easy it was to prepare. so I was looking forward to doing it again. It was just as tasty this time. The lemon butter sauce freshens the heaviness of the breading and the chicken itself is moist and tender.

We invited our good friends over for an impromtu mid-week meal and the chicken piccata was a hit. Arnie, who likes dark meat, because chicken breasts are sometimes dry, said he could cut his with a fork and proclaimed it very juicy. All and all, we had a lovely evening dining on the patio with the first real warm breezes of the season. Spring is here. What a wonderful Barefoot Contessa recipe to celebrate the season. Thank you Lindsey for choosing it.

Before I give you the recipe, I have to apologize for my pictures. When you have people waiting to eat, it is not polite to run all over the house looking for your camera, and then spend ten minutes artfully arranging the lighting and food for the best shots.


4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour

2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
Good olive oil
3 tablespoons unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons) lemon halves reserved
1/2 cup dry white wine
sliced lemon, fo serving
chopped fresh flat-leaf parsley, for serving

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

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4 inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate, beat the eggs and 1 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 2 tablespoon olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same 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. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.

Printable recipe

14 responses to “Chicken Piccata”

  1. Is is too early in the morning for me to drool over cicken piccata? This looks fantastic!

  2. BMK says:

    We enjoyed this one too. It is perfect for spring. Sounds like you had a great dinner party!

  3. Donna-FFW says:

    This looks so delicious. The chicken looks nice and moist. Perfect light dish! I have got to try it. I just stumbled upon your blog. You have some really great finds on here!

  4. Molly Jean says:

    I don’t know what’s more beautiful… your piccata or your dishes! Love them!

  5. Coco Bean says:

    Yes, this was an amazing dish eh! We take pics of the food no matter who is around, my friends are just happy to have a home cooked meal! By the way the picture of your place is beautiful.

  6. amanda says:

    Your piccata looks delicious! I was shocked at how juicy the chicken was as well. I’m with Arnie, breasts are usually too dry for me.

  7. WOW, your kitchen is stunning! Thanks so much for stopping by my blog. The colors in your platter looks so pretty with the lemon and parsley garnishes.

  8. I make chicken picaata alot but I have never made it with bread crumbs. That sounds delicious! I am going to have to try this one.

    It has been cold here the last couple of days. We are getting rain all weekend, which you know we need. It is in the high 30’s during the day. I got a taste of spring last week and I want it back!

  9. Barefoot Bloggers rock. Chicken piccata is one of my favorites. I was just over at “More Than Burnt Toast” and she also posted her chicken piccata. I don’t miss an episode of Ina’s Barefoot Contessa show – now I can’t miss an episode of the Barefoot Bloggers.
    I hope you all have a Jeffrey somewhere in the background saying “this is the very best chicken you’ve ever made.”
    Ina loved Julia Child, so I know she won’t mind if I quote Julia – Cooking together is so much fun.

  10. Natashya says:

    I love chicken piccata – lemon is my favourite flavouring of all times (and garlic, of course).
    And Ina is my fave! I want to be her..
    Great dinner, your guests must have been thrilled!

  11. Linds says:

    Looks delicious and glad it was a hit with your dinner guests! Thanks for participating this week 🙂

  12. I love this pick as well. I agree that this chicken turned out very juicy and delicious.

  13. Tammy says:

    Looks delicious, and I’ll bet your dinner guests enjoyed their meal. This is my first visit to your blog, and I love it! I looks like you might have a little dish fetish…. I love all your pretty dishes. Will be visiting often! Thanks for visiting my blog!

  14. Kristen K says:

    We made this tonight with some ditalini pasta flavored with parmesan, basil, and lemon zest. It was so good!

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