Best 2 Chicken Piccata Ina Garten Recipes

Chicken Piccata, an enticing and flavorsome dish, originated from Milan, Italy. This delectable dish, pronounced as "PEE-kah-tah," has gained immense popularity worldwide due to its tantalizing combination of tangy lemon, white wine, and butter, enveloping tender and succulent chicken cutlets. The "ina Garten" rendition of Chicken Piccata is particularly captivating, as it incorporates a unique blend of herbs, spices, and cooking techniques that elevate the dish to gastronomic heights. In this article, we will embark on a culinary journey to uncover the secrets behind this exceptional recipe, guiding you through the steps to create an unforgettable Chicken Piccata experience in the comfort of your own kitchen.

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CHICKEN PICCATA (INA GARTEN)

Chicken Piccata (Ina Garten) image

Make and share this Chicken Piccata (Ina Garten) recipe from Food.com.

Provided by Brookelynne26

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts
kosher salt & freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 tablespoon water
1 1/2 cups seasoned dry bread crumbs
olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup fresh lemon juice, lemon halves reserved (2 lemons)
1/2 cup dry white wine
sliced lemon, for serving
chopped fresh parsley leaves, for serving

Steps:

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.

Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.4, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7

INA GARTEN'S CHICKEN PICCATA

INA GARTEN'S CHICKEN PICCATA image

Categories Dinner

Number Of Ingredients 12

Ingredients

2 split boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1 large egg
1/2 tablespsoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoon 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

Steps:

Preheat oven to 400. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound with a rolling pin to 1/4 inch thickness. 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 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 each side, until browned. Place them on a 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 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 parsley.

Tips:

Use high-quality ingredients for the best flavor. Free-range or organic chicken, fresh lemon juice, and good-quality olive oil will make a big difference.
Pound the chicken breasts thin to ensure even cooking. This will also help the chicken absorb the marinade more easily.
Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Make sure the sauce is thickened before serving. You can do this by simmering it for a few minutes or by adding a cornstarch slurry.
Serve the chicken piccata immediately over pasta or rice. Garnish with fresh parsley or lemon slices.

Conclusion:

Chicken piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. With its crispy chicken, zesty lemon sauce, and capers, it's a flavorful and elegant dish that is perfect for any occasion. Whether you're serving it for a special dinner or a casual weeknight meal, chicken piccata is sure to be a hit.