Barefoot Bloggers: Chicken Piccata

The latest recipe from "Barefoot Bloggers" features Ina Garten's Chicken Piccata. I am weeks late on the last recipe, Meringues Chantilly, but it is coming soon. The current recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. This recipe is from Ina's Barefoot Contessa at Home cookbook and it is a keeper! I actually have made this before, following Ina's instructions to the letter. I liked it but found the sauce not "saucey" enough--in other words, there wasn't enough sauce, and a bit too lemony, if that is possible. This time around I added about a 1/2 cup or so of chicken broth at the same time as the wine. I also added some capers at the end or, in the words of Boy #2, "What ARE these things???" I will definitely make this again--it is easy and delicious!

CHICKEN PICCATA
from Barefoot Contessa at Home

(This recipe makes 2 servings. Adjust quantities accordingly for more.)

INGREDIENTS

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C all-purpose flour
1 extra-large egg (NOTE: Ina always uses extra-large eggs--she feels they are the best value for the money)
1/2 T water
3/4 C seasoned dry bread crumbs
Good olive oil
3 T unsalted butter, room temperature, divided
1/3 C freshly squeezed lemon juice (2 lemons), lemon halves (scrubbed clean) reserved
1/2 C dry white wine
1/2 C chicken broth, optional (NOTE: I added this to the recipe)
sliced lemon, for serving
Chopped fresh parsley leaves, for serving (NOTE: I forgot to get parsley at the store, so mine were parsleyless)
1 T or so capers, optional

DIRECTIONS

Preheat the oven to 400˚F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. (NOTE: You can also ask your butcher to do this for you at the store). Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 t salt, and 1/4 t of pepper in a shallow plate. In a second plate, beat the egg and 1/2 T 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. NOTE: This works best if you use one hand only to dip the chicken in all three mixtures.

Heat 1 T olive oil in a large sauté 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 sauté pan with a dry paper towel. Over medium heat, melt 1 T of the butter and then add the lemon juice, wine, the chicken broth if you are using it, the reserved lemon halves, 1/2 t salt, and 1/4 t pepper, and capers if you like. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 T 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.