Ina Garten Lemon Chicken Piccata Recipe
The balance of tangy lemon, buttery sauce, and crispy chicken in this piccata makes every chew worth savoring.Cooking the chicken in batches keeps the pan from cooling down, which helps the coating stay crisp and golden.A final squeeze of fresh lemon juice before serving brightens everything up and balances the richness of the butter.A little white wine in the sauce adds depth without overpowering the fresh citrus.I like to serve this with a simple side of roasted potatoes or asparagus so the flavors really shine!
Servings: 4
Ingredients
- 4 Chicken Breasts
- 1/2 cup All-Purpose Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Unsalted Butter
- 1/3 cup Lemon Juice
- 1/2 cup White Wine
- 3 tbsp Capers
- 1/3 cup Fresh Parsley chopped
Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Pound the chicken breasts to about a 1/4-inch thickness.
- Season both sides with salt and pepper.
- Prepare three plates: one with flour, one with beaten eggs, and one with bread crumbs.
- Coat each chicken breast first in flour, then egg, and finally the bread crumbs.
- Heat 2 tablespoons of butter in a large skillet over medium heat until melted.
- Carefully add the chicken breasts to the skillet and brown them for 2-3 minutes on each side.
- Transfer the browned chicken to the prepared baking sheet and place in the oven.
- Bake for 5-10 minutes until fully cooked.
- In the same skillet, melt the remaining butter.
- Stir in the lemon juice, white wine, capers, and reserved lemon halves.
- Cook until the sauce reduces slightly.
- Serve the sauce over the baked chicken, garnished with chopped parsley.