I’m so excited - my first recipe as a member of the Barefoot Bloggers and I get to make something I never tried before and, to boot, it’s a Barefoot Contessa recipe.  Lindsay over at Noodle Nights and Muffin Morningschose Barefoot Contessa’s Chicken Piccata.  Now, to quote Ina Garten “How hard can that be?”

Often when I heard Chicken Piccata, I would think, “If that’s like Chicken Marsala, I’m NOT going to like it!”  See, I had one incident where I had Chicken Marsala as a kid and, quite frankly, I wasn’t a fan and haven’t touched it since.  Getting out of my comfort zone is not something I’m very good at and this recipe had me reaching new heights. 

As it was a Food Network recipe, I started by reading the comments.  At first blush, I thought “Eeeh – breaded chicken might not have too much flavor” so I added a little spice with some of my Creole seasoning (confession:  I put it on mostly everything.)   I reduced the Lemon Juice by a bit and it was perfect!  I served it with Fettuccine and it was delish!  Granted I forgot the sliced lemon garnish but I was pleased with it.  Sadly, my sous in training, Wiggs, was unable to try it as it had wine (and grapes + dogs = NOT good) but I made him his own little breaded cutlet.  See how much help he is in the kitchen?  :::sigh:::

So sleepy - Wiggs was not happy he couldn't have the sauce.

Seriously, add this to your repoirtire.  You won’t be sorry.

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Chicken Piccata

Recipe adapted from the Barefoot Contessa (C) 2007, Ina Garten

Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts
• 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
• 1/4 to 1/3 cup freshly squeezed lemon juice (1-2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2. 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.
3. Mix the flour, 1/2 teaspoon salt, 1/4 teaspoon of Creole Seasoning 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.
4. 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.
5. 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.
6. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

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