Best 3 Ina Gartens Chicken Piccata Recipes
Indulge in a culinary journey with Ina Garten's Chicken Piccata, a delectable dish that combines the vibrant flavors of lemon, capers, and butter to create a tantalizing experience. This classic Italian dish features tender chicken breasts dredged in flour and sautéed until golden brown, then bathed in a luscious sauce made with white wine, lemon juice, capers, and butter. The result is a symphony of tangy, savory, and buttery flavors that will leave you craving for more.
Accompanying this main course are two delightful side dishes to complete your meal. The Sautéed Spinach with Garlic and Lemon adds a healthy and flavorful touch with its vibrant green leaves, sautéed in garlic and lemon butter. The Creamy Orzo with Parmesan and Peas provides a comforting and indulgent complement, featuring tender orzo pasta tossed in a creamy sauce with Parmesan cheese and peas. These recipes are not only delicious but also easy to follow, making them perfect for home cooks of all skill levels. So, prepare to tantalize your taste buds and embark on a culinary adventure with Ina Garten's Chicken Piccata and its accompanying side dishes.
BAREFOOT CONTESSA'S CHICKEN PICCATA
Make and share this Barefoot Contessa's Chicken Piccata recipe from Food.com.
Provided by Irish Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 and line sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
- Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
- Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
- Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.3, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
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:
- Use high-quality ingredients for the best flavor. Look for free-range, organic chicken breasts and fresh lemons.
- Don't overcrowd the pan when searing the chicken. This will prevent the chicken from cooking evenly.
- Use a heavy-bottomed skillet for cooking the chicken and sauce. This will help to prevent burning.
- Cook the chicken until it is golden brown and cooked through. This will ensure that the chicken is juicy and flavorful.
- Add the lemon juice, capers, and butter to the sauce just before serving. This will help to brighten the flavors of the sauce.
- Serve the chicken piccata immediately with your favorite sides, such as pasta, rice, or roasted vegetables.
Conclusion:
Ina Garten's chicken piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, tangy lemon sauce, and briny capers makes this dish irresistible. Serve it with your favorite sides for a complete meal that is sure to impress your family and friends.
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