| |

Barefoot Contessa Makes Chicken Piccata | Barefoot Contessa | Food Network

Byamazingfoodstv


Need dinner plans? Try Ina Garten’s classic Chicken Piccata with a velvety lemon butter sauce.

Subscribe ►
Get the recipe ►

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Piccata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 2 servings

Ingredients

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

Directions

Preheat the oven to 400 degrees F. 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. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them 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, 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. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:

#InaGarten #BarefootContessa #FoodNetwork #ChickenPiccata

Barefoot Contessa Makes Chicken Piccata | Barefoot Contessa | Food Network

source

Similar Posts

26 Comments

  21. Darling Ina, You do so many things so correctly while so many of the Michelin-starred chefs do the same things incorrectly. 1.) you use measuring spoons; 2.). You crack eggs on a flat surface and not on the rim of the bowl (even Gordon Ramsay has finally started doing this properly (did he see your videos?);3.) best of all you work with a clean work area and are always cleaning up. A chef or cook’s area that looks like a garbage pit is not the work area of a professional chef or cook. Jeffrey is so lucky to have a wonderful chef like you that takes the simply chicken to a celestial level. Congrats and kisses from the Cajun Carioca in Rio de Janeiro.🥰

  24. Everyone needs salvation here are the words of salvation please forgive me jesus im a sinner come into my heart and save me from my sin I no that you are the savior and I no that you died for me on calvary and I no that God raise you from the dead and you are alive and I thankyou for your salvation in Jesus holy name amen and its important to always ask for forgiveness every night 🌙 💜

Leave a Reply