One of my all time favorite dishes to make is Chicken Piccata. I love pretty much every layer of flavor that goes into a dish like this…the salty capers, the freshness from the lemon juice, and of course the white wine and butter that just balances it all out. The piccata sauce is so versatile in that it can pretty much be made with anything…for instance this Grouper Piccata. I have had Shrimp Piccata on the brain for a while now too…and hope to get to cooking it in the near future.
A dish like this isn’t too hard to learn to make, and can be pretty impressive when having friends over for dinner. Serve it with pretty steamed vegetables and a salad and you’ll feel really good about everything on your plate.
If you don’t have an open bottle of white wine hanging around (I’m not drinking much white right now for some reason…because it’s winter maybe?) Holland House White Cooking Wine is a great pantry staple to have around. You can use it in pretty much any dish that calls for white wine such as my favorite Linguini with White Clam Sauce recipe or this Chicken with Artichokes dish.
If you need ideas on what to cook with vinegars and cooking wines visit Holland House’s website or Facebook page where you can find recipes, shop for vinegars and cooking wines or sign up for their SPLASH Recipe Club.
(Disclaimer: Holland House provided me with a generous sampling of products and compensation. My opinions, as always, are my own.)
Recipe from Ina Garten, Barefoot Contessa at Home or Food Network
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
Good 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 or Holland House White Cooking Wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
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.
Note: Ina Garten’s original recipe does not include capers, I love capers and added about 2 tablespoons into the sauce at the same time the lemons juice is added.
{ 23 comments… read them below or add one }
Chicken Picatta is one of my favorite dishes too Aggie. Easy to prepare but makes a good impression. I have a similar recipe that I want to post soon. You would love it. After seeing yours, I need to make this dish again.
Ina’s recipes have never gone wrong for me! Thanks for reminding this simple dish! Plain, baked chicken gets boring after so many times!
I love Chicken Picatta too! This recipe looks like a keeper. Your pictures are terrific.
WOW- this looks perfectly made. And I love that you can use it on different meats. Hope you guys had a very merry Christmas
Chicken piccata is one of my favorite dishes too. I should make it more at home. I’ll have to check out Holland House. Happy New Year!
I’m enjoying a glass of Chardonnay as I type this… I usually drink red as it gets colder, but still LOVE Chardonnay. This recipe sounds wonderful! I think this would make a wonderful weeknight menu even. I’m bookmarking this to try soon. Happy New Year Friend!!
Happy New Year! I too love Ina’s recipes. They work every time. Sometimes I think the best part about them is their simplicity. Thanks for the cooking wine tip. I rarely have an open bottle of white wine in my house (I’m a red girl 365).
I love chicken piccata..it’s one of my favorite chicken dishes. I’m not a huge fan of capers though, so I usually leave them out. Yours looks so delicious!!!
This looks fantastic! I always love Barefoot Contessa recipes . . . and I agree that white wine is a pantry staple. =)
This is one of my all-time favorite dishes! I can remember going to a restaurant on the North Shore and having this with my husband … before he was my husband. I thought we were in heaven and was totally impressed when he ordered this dish for me and paired it with a beautiful bottle of Sauvignon Blanc (which he could ill afford at the time!). Talk about wining and dining! Your version looks divine, sublime, delish!
A delicious looking dish. I have not tried to make this yet, after seeing your photos, I aim to.
I love Veal Picatta! I want to try this one!
I love chicken piccata and have never quite found a recipe I’m totally happy with. Love Ina so I’ll have to try this one. Thanks!
I was just thinking about chicken piccata the other day – so good to see a recipe from a reliable source. Now I have to make it – yum!
Ina Garten always has great recipes! Nice photos!
Brilliant!.. A simple recipe yet a perfect dish that one can try. I love Chicken Piccata and this one is terrific. These recipe can mae my day happy and it is really yummy. if you are a perxon who loves chicken that much then this dish is for you. All i want to dao now is try the recipe at home and serve it to my loved ones.
I’ve only made Chicken Piccata once, but I remember it being amazing! This definitely reminds me that I need to make it again!
I ADORE Lemon Piccatta! ADORE!
I’ve never made it, though.
THIS recipe has me SO tempted! I think that I’ll be adding this to my menu soon!
Gorgeous pics, sweets!
I love the lemon that just BURSTS in chicken piccatta. When I’ve made this dish before I have also found that the capers and lemon mixture can create quite the sour taste, so that balance and appropriate amounts are important.
The photos are delicious, I’ll definitely be making it again.
I love chicken piccata, too! You’re inspiring me to make it again.
I can’t find how many capers and when to put them in. Did I miss them somewhere in there? Sorry. Thanks!!
Stay away from cooking wine. They add salt and other things. It’s better to buy a cheap bottle of wine to use for cooking wine.
Excellent information, this is exactly what I needed. Thanks. Keep up the good work!thanks for the information i will go and take a look for it.