Best 2 Chicken Piccata Ina Garten Recipes
## Chicken Piccata
Chicken Piccata is an Italian dish that is made with chicken breasts that are dredged in flour and then sautéed in butter until golden brown. Typically finished by adding in a sauce made with lemon juice, butter, and capers, it's a delicious and versatile dish that can be served with a variety of sides. This article features two recipes for Chicken Piccata: one from Ina Garten and one from Giada De Laurentiis. Both recipes are easy to follow and result in a delicious and flavorful dish.
Ina Garten's recipe for Chicken Piccata is a classic take on the dish. She uses chicken breasts that are pounded thin and then dredged in flour before being sautéed in butter. The sauce is made with lemon juice, butter, capers, and white wine. Giada De Laurentiis's recipe for Chicken Piccata is a bit more modern. She uses chicken breasts that are cut into thin strips and then marinated in a mixture of lemon juice, olive oil, garlic, and thyme. The chicken is then sautéed in olive oil and butter until golden brown. The sauce is made with lemon juice, butter, capers, and chicken broth.
Both of these recipes for Chicken Piccata are delicious and easy to make. They are perfect for a weeknight meal or for a special occasion.
CHICKEN PICCATA (INA GARTEN)
Make and share this Chicken Piccata (Ina Garten) recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.4, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
INA GARTEN'S CHICKEN PICCATA
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound with a rolling pin to 1/4 inch thickness. 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 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 each side, until browned. Place them on a 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 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 parsley.
Tips:
- For a crispy crust, make sure the chicken is thoroughly patted dry before dredging in flour.
- Use a heavy-bottomed skillet or sauté pan to prevent the chicken from sticking.
- Don't overcrowd the pan when cooking the chicken. Cook the chicken in batches if necessary.
- Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- For a more flavorful sauce, use a good quality white wine and chicken broth.
- Add the lemon juice and capers at the end of cooking to retain their bright flavor.
- Serve the chicken piccata immediately with your favorite sides, such as pasta, rice, or vegetables.
Conclusion:
Ina Garten's Chicken Piccata is a classic dish that is easy to make and always a crowd-pleaser. With its crispy chicken, flavorful sauce, and bright lemon flavor, it's a perfect dish for any occasion. Whether you're serving it for a weeknight dinner or a special event, this recipe is sure to be a hit.
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