Thursday, March 12, 2009

Barefoot Blogging : Chicken Piccata

My friend Tia has a great blog called Southern, Eh? and I noticed while surfing her blog, that she is a member of the Barefoot Bloggers group. Well knowing my love for Ina Garten and her recipes, I had no choice but to sign up!

So the first recipe for this month is Chicken Piccata. I've actually have the episode that Ina makes this on, so I was lucky to be able to refer to that while I was making this. Ina went all out and served it with buttermilk mashed potatoes, roasted onions, and an apple-pear crisp. I just served it by it's lonesome little self, but it'd be great with a mixed salad. Let's see how to make it....


  • 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

First things first, preheat your oven to 400 degrees. This is so we can keep the chicken warm while you're fixing the sauce.

Since we want the chicken to cook evenly and much faster, we're going to pound the breasts. Give them a mammogram! Place the breast in between sheets of wax or parchment paper. Grab your rolling pin, or whatever you've got on hand and get mashing! You're going to want them to be anywhere from 1/4 to 1/2 inch thick.

Next up it's time for a breading bath. Please don't judge me for using my Chinese takeout plastic wear. They are so handy. And I'm cheap. In seprate bowls, I've put 1/2 cup of flour seasoned w/ salt and pepper, an egg whisked with 1/2 TBS of water, and the 3/4 cup of bread crumbs. Look how lovely.

Pick up the breast and dip on both sides in each of the containers. The flour makes sure it's dry enough, and the egg helps the bread crumbs to bind to it while cooking. Make sure you shake off any excess... that's right... SHAKE YOUR BREASTS! WOO HOO! *shimmies*

Next up, you're going to want to pour about 2 TBS of your olive oil into a pan.

Then place your chicken in the heated oil and cook for 2 minutes on each side.

Once throughly cooked, remove and place on a baking sheet lined with parchment paper. Put in your pre-heated oven to keep warm while preparing the delicious lemony sauce that will get poured on this crispy chicken.

I love that this is a one-pan dish! Simply wipe out the same pan you just cooked the chicken in and add 1TBS of butter, the lemon juice, and wine. Then add in the salt and pepper. While you're at it.... toss in those lemon halves you saved while juicing those lemons. ( For those that cheated and used bottled juice... I won't tell) Cook this until it's reduced by half, which should be about 2-3 minutes.

And since this IS an Ina recipe, we're going to make this sauce extra delicious by adding an additional 2TBS of butter once the sauce has reduced. When adding, make sure you swirl it in the pan to combine.

Discard those lemons, for they've done all the flavoring they can do. Remove your chicken from the oven, and plate it. Scoop up some of that scrumptious sauce you just made and drizzle it over your chicken....mmmmm...

Garnish with chopped parsley and slices of lemon!

Now you can honestly make all kinds of variations of this.... I for one next time would only use 1 lemon for the sauce, as when I tasted it, it was VERY strong. If you want to cut through the sourness, you could also add a TBS or two of drained capers. A handful of Parmesan cheese would be extra delicious in this as well!

If you'd like to check out a printable version of this recipe, here is is.

Check back this month... I've got 3 more recipes to try this month. Sauteed Broccolini, Brownie Pudding, and Tomato and Goat Cheese Tarts. I guess that means I need to go sweat at the gym some more, don't I?


Em said...
This comment has been removed by the author.
Em said...

Great recipe! I made it this past weekend and it's a sure-fire hit that I'll make again and again!

Congrats on the blog!
Em The Repressed Pastry Chef

Anonymous said...

Welcome to the group! Your chicken looks fantastic!

~Delta Whiskey

Jamie said...

This looks super delicious!

Tia said...

YAY! So glad you decided to join BB with me! :) I've always loved your photos and now that they'll be of food more often, I'll have to wrap my laptop in plastic wrap so I don't drool all over it. lol

Amanda @ Fake Ginger said...

Your pictures are beautiful! I agree that it would be very good on a salad. I put it my leftovers in a wrap the next day with spinach and it was delish!

Welcome to the group. It's my first recipe as well. :)

Karen said...

My sauce was VERY tart, also. I would definitely cut back on the lemon next time. I added capers, and parmesan would be good, too.

Anonymous said...

welcome again to the group! your piccata looks wonderful - GREAT photos!!!

Jennifer said...

Your chicken piccata looks delicious! This was a wonderful recipe! Nicely done!

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!