Chicken Piccata
by Karen Mussoline
Email:karenmussoline@aol.com

URL Source: http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/index.html
Source: Barefoot Contessa
Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 4

Ingredients

2 whole boneless, skinless chicken breasts (4 split)
Kosher salt and freshly ground black pepper
1 cup(s) all-purpose flour
2 x-large eggs
1-1/2 cup(s) seasoned dry bread crumbs
olive oil
3 tablespoon(s) unsalted butter, room temperature, divided
1/3 cup(s) freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup(s) dry white wine
sliced lemon for servings
Chopped fresh parsley leaves, for serving
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. 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.
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