My deviations from the posted recipe: I added a handful of capers to the sauce.
I used small, chicken breast "tenders" instead of half of a whole breast.
tried to use my own home made bread crumbs, but thought it wouldn't turn out right. So I used panko bread crumbs, seasoned with some dried Italian spices. I tried one tender with the homemade bread crumbs. Since they weren't as fine, it didn't look quite as nice, but tasted good.
Also, I boiled some angel hair pasta to serve this over. I loved the strong lemon flavor!
Oh....and I used a cast iron skillet to flatten the chicken tenders. Worked great!!
Chicken Piccata Ina Garten
- 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
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
- I added about 1/4 cup capers, and half a pound of angel hair pasta.
Preheat the oven to 400 degrees 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. Sprinkle both sides with salt and pepper.
Here are the tenders post-flattening.
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.
Here you can see the panko coated pieces, and on the right the homemade bread crumb piece. I felt it didn't coat as well but they pieces did stick on and it was alright. Panko looked better.
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.
Here is where I added some capers in, while the sauce is reducing.
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.