Barefoot Contessa S Chicken Piccata Recipe

Ingredients for Barefoot Contessa S Chicken Piccata

• Boneless Skinless Chicken Breasts
• Kosher Salt & Freshly Ground Black Pepper
• Flour
• Extra Large Eggs
• Seasoned Dry Bread Crumbs
• Olive Oil
• Unsalted Butter
• Fresh Lemon Juice
• Dry White Wine
• 2 tablespoons chopped fresh parsley, for garnish

How to Make Barefoot Contessa S Chicken Piccata

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
3. Season both sides of each chicken breast with salt and pepper.
4. In a shallow dish, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. In a second shallow dish, whisk together the eggs and 1 tablespoon of water.
6. Place the breadcrumbs in a third shallow dish.
7. Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs.
8. 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.
9. Transfer the cooked chicken breasts to the prepared baking sheet.
10. Repeat with the remaining chicken breasts and olive oil, ensuring that each is browned on all sides.
11. Bake the chicken in the preheated oven for 5-7 minutes, or until cooked through.
12. While the chicken bakes, prepare the sauce: Wipe out the skillet, leaving any browned bits behind for added flavor.
13. 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.
14. 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.
15. Remove from heat and stir in the remaining 2 tablespoons of cold butter, swirling until melted and creamy.
16. Discard the lemon halves.
17. Serve the chicken breasts immediately, topped with the lemon sauce and garnished with fresh parsley.