Thursday, August 25, 2011

Ina Garten's Chicken Piccata

I really adore Ina Garten. She's wicked smart and completely composed. Not to mention, she's a fantastic cook. If you don't know much about Ina's background, I highly recommend reading her Wikipedia page. She's got her pilot's license, she wrote the nuclear energy budget for the White House under multiple presidents, and more. Seriously, she's amazing.

I've had her Chicken Piccata recipe bookmarked for a long time, and I finally made it the other night. Let me just say, it does not disappoint! And for once I actually didn't stray too far from the actual recipe!

Ina Garten's Chicken Piccata
original recipe found here


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 (I made my own using dry bread and italian seasoning, salt, and pepper)
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


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 or basil.

Ina's Chicken Piccata


  1. Love your blog! I have made this before and love it! I was thinking the other day that I need to make it again. :)

  2. yum! this looks so good. i'll definitely have to try this recipe :)

  3. I LOVE Ina and usually like everything she makes. Can't wait to try the chicken picatta.

  4. That looks delicious!!! I love Ina too! I have several of her cookbooks. I might have to try this recipe out =)