Mohamed Shili Ina Garten’s Lemon Chicken Piccata is a delightful dish that combines the tanginess of lemon juice with the richness of butter and white wine. This Lemon Chicken Piccata is made using boneless, skinless chicken breasts, lemon juice, and dry white wine, which come together to create a sauce that’s both zesty and creamy.
Ina starts by pounding the chicken breasts to an even thickness and then coats them in a mixture of flour, egg, and breadcrumbs. The chicken is first pan-fried to a golden brown and then baked to perfection. A sauce made of lemon juice, white wine, and butter is prepared in the same pan, capturing all the flavors.
Ina Garten Lemon Chicken Piccata Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper for seasoning
- 1/2 cup flour
- 1 large egg
- 1/2 tablespoon water
- 3/4 cup seasoned bread crumbs
- Olive oil for cooking
- 3 tablespoons unsalted butter, divided
- 1/3 cup lemon juice (from 2 lemons)
- 1/2 cup dry white wine
- Lemon slices for serving
- Fresh parsley for garnish
How To Make Ina Garten Lemon Chicken Piccata
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound and Season Chicken: Place each chicken breast between two sheets of parchment paper and pound them until they are 1/4-inch thick. Season both sides with salt and pepper.
- Coating: Prepare three plates—one with flour, one with a beaten egg mixed with water, and one with bread crumbs. Coat each chicken breast in flour, then dip in the egg mixture, and finally coat with bread crumbs.
- Cook Chicken: Heat a tablespoon of olive oil in a large pan over medium heat. Cook the chicken for 2 minutes on each side until browned. Transfer them to the prepared baking sheet and bake for 5-10 minutes.
- Make Sauce: In the same pan, melt a tablespoon of butter over medium heat. Add lemon juice, wine, and lemon halves. Boil until the liquid is reduced by half. Remove from heat, add the remaining butter, and stir. Discard lemon halves.
- To Serve: Place a chicken breast on each plate, spoon the sauce over, and garnish with a lemon slice and fresh parsley.
What To Serve With Chicken Piccata
For Chicken Piccata, consider serving side dishes like Arugula Salad, Cauliflower Risotto, and Creamed Spinach.
How To Store Chicken Piccata
In The Fridge:
To store Chicken Piccata in the fridge, place it in an airtight container. It will stay fresh for up to 3-4 days. Make sure to separate the sauce from the chicken to maintain the best texture and flavor when you reheat it.
In The Freezer:
For longer storage, use a freezer-safe container and separate the sauce from the chicken. This will help maintain the quality of the dish when you decide to reheat it. It can be stored for up to 3 months.
How To Reheat Chicken Piccata
In the microwave, place the chicken in a microwave-safe dish and heat on medium power for 1-2 minutes. Alternatively, you can use an oven. Preheat it to 350°F (175°C), place the chicken in an oven-safe dish, and bake for 10-15 minutes or until it’s heated through.
Check out More Recipes From Ina Garten:
Ina Garten Lemon Chicken Piccata
Description
Ina Garten’s Lemon Chicken Piccata is a delightful dish that combines the tanginess of lemon juice with the richness of butter and white wine. This Lemon Chicken Piccata is made using boneless, skinless chicken breasts, lemon juice, and dry white wine, which come together to create a sauce that’s both zesty and creamy.
Ina Garten Lemon Chicken Piccata Ingredients
How To Make Ina Garten Lemon Chicken Piccata
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound and Season Chicken: Place each chicken breast between two sheets of parchment paper and pound them until they are 1/4-inch thick. Season both sides with salt and pepper.
- Coating: Prepare three plates—one with flour, one with a beaten egg mixed with water, and one with bread crumbs. Coat each chicken breast in flour, then dip in the egg mixture, and finally coat with bread crumbs.
- Cook Chicken: Heat a tablespoon of olive oil in a large pan over medium heat. Cook the chicken for 2 minutes on each side until browned. Transfer them to the prepared baking sheet and bake for 5-10 minutes.
- Make Sauce: In the same pan, melt a tablespoon of butter over medium heat. Add lemon juice, wine, and lemon halves. Boil until the liquid is reduced by half. Remove from heat, add the remaining butter, and stir. Discard lemon halves.
- To Serve: Place a chicken breast on each plate, spoon the sauce over, and garnish with a lemon slice and fresh parsley.
