For my chicken piccata the basics were already in my head but I wanted a super lemony flavor so I turned to our collective brain trust-the Internet-to compare piccata sauce preparation variations. Most of the recipes online are identical which only validated that my working knowledge of this dish was correct. I knew that I did not want a rue to be my sauce base, so any recipe calling for such a thing close to a rue I dismissed. After my exhaustive comparative analysis, I settled on using Ina Garten's Chicken Piccata recipe for my guide.
Ladies and Gents, I am here to tell you that if you crave piccata use this recipe! I was frothing at work all day today for just a bite of my perfectly cooked chicken oozing with the sensational lemon-caper sauce. Without further ado, here's Ina's recipe with my alternations in orange.
- 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
- 2 tblp capers
- 3 cloves fresh garlic, cut into 3-4 slivers per clove
- 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-used white cooking wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F (I did 350). 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 and add garlic. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place chicken and garlic 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, capers, 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 (I whisked to combine). Discard the lemon halves and serve 1 chicken breast on each plate (I saved the halves and served them in my pasta. They looked great!) Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
A Whole Lotta Piccata