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Thursday, March 12, 2009

Chicken Piccata

At this point, I'm still a relatively new blogger. I love to surf my way through the countless number of food blogs out there and find new ones to follow and groups to join...there is such a wonderful community of foodies out in blogger-space! I recently came across Barefoot bloggers...a group of Ina Garten devotees. I remember buying Ina's first cookbook many years ago and making (successfully) my first batch of scones. I don't have the Food Network but I watch it any chance I, I don't get to actually watch Ina faithfully, but I do enjoy her recipes and look forward to putting my skillet (and various other kitchen tools) to the task of re-creating them twice a month! Lindsey of Noodle Nights and Muffin Mornings chose this one.

Chicken Piccata is my first recipe on this journey. The following recipe is from Ina Garten's cookbook Barefoot Contessa at Home.

Chicken Piccata
serves 4

4 split (2 whole) boneless, skinless chicken breasts
kosher salt & freshly ground black pepper I used sea salt 

1 c. AP flour
2 extra-large eggs I used large
1 1/2 c. seasoned dried bread crumbs
good olive oil
3 Tbs unsalted butter, at room temperature
1/3 c. freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 c. dry white wine
sliced lemon, for serving
chopped fresh flat-leaf parsley, for serving I used curly

Preheat oven to 400 degrees. Line a sheet pan with parchment Paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4" thick. Sprinkle both sides with salt & pepper.

Mix the flour, 1 tsp. salt and 1/2 tsp. pepper on a shallow plate. In a second plate, beat the eggs and 1 Tbs. water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off excess, and then dip in the egg and bread-crumb mixtures (S.B.P.- standard breading procedure).
Heat 2 Tbs. olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 minutes (7 was perfect for mine) while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbs. of butter and then add the lemon juice, white wine, reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tbs. of butter and swirl to combine. Discard the lemon halves. Serve on chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.

This dish was simply beautiful on the plate. It was juicy and moist, as well. The only criticism I have of the recipe is that the sauce was EXTREMELY lemony! I'm talking...SOUR! Next time I may leave out one lemon...or maybe add some chicken broth the sauce before reducing. I did like it, though...the kids all said "Oh my gosh's so sour!!!" But, they ate it anyway.