Most nights I cook dinner but like most of us, sometimes life gets in the way! You have to order in or get take out. My go-to dish under these circumstances would be chicken piccata. You know how much I love lemon and I’ll use any excuse to eat pasta! ? That said, there’s no reason I couldn’t make this dish at home so I decied to give Ina Garten’s super-easy and delicious recipe a go. I doubled it and got to work! Frankly, I prefer the homemade version over any alternative as you can choose the wine you like for the sauce (and have a glass or two while cooking hehe)! Be sure to control the amount of butter you use. Less butter means a tangier sauce with a more rounded finish. Feel free to use the freshest chicken breasts and all organic/local ingredients, if that’s your jam.
A restaurant favorite that's surprisingly easy to make.
- 4 split chicken breasts
- 2 eggs
- 2 tbsp water
- 1 cup seasoned breadcrumbs
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1 cup lemon juice freshly squeezed
- 1 1/4 cup white wine
- 6 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp ground pepper
- 4 lemon shells
Preheat oven to 400F. Pound the chicken cutlets to flatten them out for quicker and more even baking.
Mix the flour, salt and pepper together on a plate. Mix the eggs and about two tablespoons of water in a bowl. Add the seasoned breadcrumbs to a separate plate.
Coat the chicken with the flour.
Dip the chicken in the egg wash.
And finally coat with the seasoned breadcrumbs.
Add a few tablespoons of olive oil to a pan and warm on medium to medium low heat.
Cook on each side for about 2 minutes or until golden brown.
Juice the lemons and save the peel.
Bring the butter, wine, lemon juice and peels, salt and pepper to a boil and allow to reduce by half. Remove from heat and stir in the remaining butter.
Place the chicken cutlets on a baking sheet lined with parchment paper. and Bake at 400F for about 10 minutes.
Cook your pasta according to the package's instructions.
Finely chop the parsley.
Serve the chicken with spaghetti, drizzle the sauce over and add a healthy sprinkle of the parsley.
Recipe lightly adapted from Ina Garten
Chicken Piccata
Mix the flour, salt and pepper together.
Coat the chicken with the flour.
Dip the chicken in the egg wash.
And finally coat with the seasoned breadcrumbs. 
Add a few tablespoons of olive oil to a pan and warm on medium to medium low heat.
Cook on each side for about 2 minutes or until golden brown.
Juice the lemons and save the peel.
Bring the butter, wine, lemon juice and peels, salt and pepper to a boil and allow to reduce by half. Remove from heat and stir in the remaining butter.
Place the chicken cutlets on a baking sheet lined with parchment paper. and Bake at 400F for about 10 minutes.
Finely chop some parsley.
Serve the chicken with spaghetti, drizzle the sauce over and add a healthy sprinkle of the parsley.
LOVE!
Wow…
What kind of white wine do you prefer to use when cooking dishes like this?
Amanda,
I like to cook with a medium quality sauvignon blanc! Hope you enjoy the recipe!
John