Meat Dishes
Lemon Chicken Piccata With Crispy Coating
This dish features boneless chicken breasts coated in flour and breadcrumbs before being sautéed and baked. It is finished with a savory sauce made from white wine, lemon juice, and butter.
15 minPrep time
15 minCook time
30 minTotal time
2Servings
MediumDifficulty
Instructions
-
Prepare Chicken
Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. Place each chicken breast between two sheets of parchment paper or plastic wrap and pound to 1/4-inch thick. Sprinkle both sides with salt and pepper. -
Coat Chicken
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow plate. In a second plate, beat the egg and water together. Place bread crumbs on a third plate. Dip each chicken breast in the flour, shake off excess, then dip in the egg mixture and coat with bread crumbs. -
Brown and Bake
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Cook the chicken breasts for 2 minutes on each side until browned. Transfer to the sheet pan and bake for 5 to 10 minutes while making the sauce. -
Make Sauce
Wipe the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter. Add lemon juice, wine, reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. -
Finish and Serve
Remove from heat and stir in the remaining 2 tablespoons of butter until combined. Discard the lemon halves. Place one chicken breast on each plate, spoon the sauce over, and garnish with lemon slices and fresh parsley.
Video
“Ina Garten Makes Jeffrey Chicken Piccata for Friday Night Dinner | Barefoot Contessa | Food Network” by Food Network, watch on YouTube.
About this recipe
This light and bright weeknight dinner highlights the flavor of fresh lemon and white wine. The chicken has a crisp exterior from the breadcrumb coating while remaining tender inside.
It serves two people and is ready in just 30 minutes. The recipe pairs well with a side of roasted vegetables or salad, and garnishes with parsley and lemon slices.
