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Barefoot Contessa Chicken Piccata Recipe

Barefoot Contessa Chicken Piccata Recipe
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★★★★★

4.9 from 16 reviews

This Barefoot Contessa Chicken Piccata recipe features tender, thinly pounded chicken breasts sautéed to a golden brown, then baked and finished with a vibrant lemon, white wine, and butter sauce. Garnished with fresh lemon slices and parsley, this dish is a bright, flavorful classic perfect for an impressive yet easy weeknight dinner.

Ingredients

Scale

Chicken and Coating

  • 2 split boneless, skinless chicken breasts (equivalent to 1 whole chicken breast)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 extra-large egg
  • 1/2 tablespoon water
  • 3/4 cup seasoned dry bread crumbs
  • Olive oil, for cooking

Sauce

  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (from 2 lemons), lemon halves reserved
  • 1/2 cup dry white wine
  • Lemon slices, for serving
  • Chopped fresh parsley, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken later.
  2. Flatten Chicken: Place chicken breasts between two sheets of parchment or plastic wrap and gently pound them with a meat mallet until they are about 1/4-inch thick. Season both sides with kosher salt and freshly ground black pepper.
  3. Set Up Dredging Stations: Arrange three plates: Plate 1 with flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper; Plate 2 with the egg beaten together with 1/2 tablespoon water; Plate 3 with seasoned dry bread crumbs.
  4. Coat the Chicken: Dip each chicken piece first in the flour mixture, shaking off any excess, then into the beaten egg, and finally coat thoroughly with bread crumbs. This triple coating ensures a crispy crust.
  5. Sauté: Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the chicken and cook for about 2 minutes on each side, or until golden brown but not fully cooked through.
  6. Bake: Transfer the sautéed chicken onto the prepared baking sheet and bake in the preheated oven for 5 to 10 minutes, until the chicken is completely cooked through and juices run clear.
  7. Make Sauce: Wipe the sauté pan clean and return to medium heat. Melt 1 tablespoon of butter in the pan, then add the freshly squeezed lemon juice, dry white wine, reserved lemon halves, and a pinch of salt and pepper. Bring the mixture to a boil and cook for about 2 minutes to reduce slightly. Remove from heat and whisk in the remaining 2 tablespoons of butter to create a silky, rich sauce.
  8. Serve: Discard the lemon halves from the sauce. Plate the chicken breasts, spoon the lemon-butter sauce generously on top, and garnish with fresh lemon slices and chopped parsley for a bright, fresh finish.

Notes

  • For best results, use freshly squeezed lemon juice for a vibrant and natural acidity in the sauce.
  • You can substitute dry white wine with chicken broth if you prefer a non-alcoholic option.
  • Make sure the chicken is pounded evenly to ensure quick and even cooking.
  • Use a low to medium heat when sautéing to prevent the bread crumbs from burning before the chicken cooks through.
  • Serve with a side of steamed vegetables or over angel hair pasta to soak up the delicious piccata sauce.

Nutrition

Keywords: Chicken Piccata, Lemon Chicken, Barefoot Contessa, Easy Chicken Recipe, Italian Chicken, Lemon Butter Sauce

Find it online: https://amayaharis.com/barefoot-contessa-chicken-piccata-recipe/