Ingredients for Barefoot Contessa's Chicken Piccata
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper for breading and sauce
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup seasoned dry bread crumbs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup fresh lemon juice
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1 tablespoon water
- 2 reserved lemon halves
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How to Make Barefoot Contessa's Chicken Piccata
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Season both sides of each chicken breast with salt and pepper.
- In a shallow dish, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a second shallow dish, whisk together the eggs and 1 tablespoon of water.
- Place the breadcrumbs in a third shallow dish.
- Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook for 2-3 minutes per side, until golden brown.
- Transfer the cooked chicken breasts to the prepared baking sheet.
- Repeat with the remaining chicken breasts and olive oil, ensuring that each is browned on all sides.
- Bake the chicken in the preheated oven for 5-7 minutes, or until cooked through.
- While the chicken bakes, prepare the sauce: Wipe out the skillet, leaving any browned bits behind for added flavor.
- Melt 1 tablespoon of butter in the skillet over medium heat. Add the lemon juice, white wine, reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Bring the sauce to a boil over high heat, then reduce heat to medium-low and simmer for 2-3 minutes, or until slightly thickened.
- Remove from heat and stir in the remaining 2 tablespoons of cold butter, swirling until melted and creamy.
- Discard the lemon halves.
- Serve the chicken breasts immediately, topped with the lemon sauce and garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
14g
Fat
37g
Carbs
19g
