13 March 2009

Chicken Piccata for the Barefoot Bloggers










Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week the dish was chosen by Lindsey of Noodle Nights and Muffin Mornings. She has chosen Chicken Piccata which can be found in Barefoot Contessa at Home . This was supposed to be posted yesterday, and I did have the best of intentions. Here it is anyway and well worth waiting for!!
I love potatoes as you know but this dish was exceptionally delicious simply served over a handful of mixed greens. The sauce used for the chicken also made an incredible dressing!!!


**Chicken Piccata**
2 servings

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 T water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 T 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
**********************
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.
Best Blogger Tips

18 comments:

  1. Yours turned out beautifully..looks fab w/ the mixed greens :)

    ReplyDelete
  2. Oh wow! I love the idea of using the sauce as a salad dressing! I still have some left and will try it. Thanks for the tip.
    Your photo looks amazing.!

    ReplyDelete
  3. What a pretty plate! That chicken piccata looks wonderful!

    Cheers,

    Rosa

    ReplyDelete
  4. A great meal as always! I love the pea shoots that you are using, they must be delicious to eat and they do make a pretty picture!

    ReplyDelete
  5. This is a favourite Val! I absolutely love all the lemons in this recipe!

    ReplyDelete
  6. Oh I love Barefoot Contessa and your chicken piccatta looks wonderful. The cherry tomatoes are a beautiful touch and I really like the idea of serving the chicken over mixed greens. Bravo to you and the Barefoot Bloggers. I've got to try this dish.
    Sam

    ReplyDelete
  7. Fabulous photo! This was an excellent dish and I am looking forward to our next Ina endeavor. Love your blog.

    ReplyDelete
  8. Looks delicous- thanks for participating! I had every intention of serving our leftovers over mixed greens as well, but we ate all the chicken the night I cooked it, oink oink :)

    ReplyDelete
  9. A great weeknight alternative...ready in time that it takes to sip a glass of wine, set the table.

    ReplyDelete
  10. I came out with a super tart sauce, so I would have to reduce the lemon next time and I think it would be great!

    ReplyDelete
  11. Great dish, Val! Piccata is an old standby around here. Love the way you served it on a bed of greens!

    ReplyDelete
  12. Mmmm... chicken piccata is one of my all time favorites! I've never had it with greens before, only over angel hair pasta! This looks so good and colorful on your plate. Um, save some for me! YUM!

    ReplyDelete
  13. i struggled with what to serve this with and landed on garlic pasta. mixed greens sound great.

    ReplyDelete
  14. This looks like a lovely summer night dinner. I'm saving the recipe to try for myself.

    ReplyDelete
  15. I love the look of that chicken! So easy too - I've printed it off and will make this tomorrow! Thanks for sharing.

    ReplyDelete
  16. Yours looks great - I wish I had served it over a salad. It would have been even better. Glad you enjoyed it.

    ReplyDelete
  17. Nice looking piccata!

    ReplyDelete
  18. Your family must enjoy all of your beautiful meals Val.

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.