Description
Barefoot Contessa Chicken Piccata: Tender chicken in lemony caper sauce. Quick, crowd-pleasing comfort food. Butter, lemon, capers.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 8 oz each)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- 1½ cups seasoned dry bread crumbs
- 4 tablespoons (½ stick) unsalted butter, divided
- 2 tablespoons olive oil
- ⅓ cup freshly squeezed lemon juice (from approximately 2 lemons)
- ½ cup dry white wine (such as Pinot Grigio)
- ¼ cup brined capers, rinsed
- ¼ cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Step 1: Prepare the Chicken Begin by butterflying each chicken breast horizontally, opening them like a book. Place the butterflied breasts between plastic wrap and gently pound to a uniform ¼-inch thickness. This ensures even cooking and creates the tender texture that makes Barefoot Contessa Chicken Piccata so delicious. Pat the chicken dry with paper towels—this is crucial for achieving a beautiful golden crust.
- Step 2: Set Up Your Dredging Station Prepare three shallow dishes for your dredging assembly line. In the first dish, combine the flour, salt, and pepper. In the second, whisk together the eggs and water until smooth. Fill the third dish with seasoned bread crumbs. Keep one hand dry and one hand wet throughout the breading process to avoid creating a gummy mess on your fingers.
- Step 3: Bread the Chicken Dredge each chicken piece first in the seasoned flour, shaking off excess. Next, dip into the egg mixture, allowing extra to drip off. Finally, press firmly into the bread crumbs, ensuring an even coating on both sides. Place the breaded chicken on a clean plate and let sit for about 5 minutes—this helps the coating adhere better during cooking.
- Step 4: Cook the Chicken Heat 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium heat until the butter is melted and bubbling slightly. Add the chicken pieces without overcrowding (work in batches if necessary) and cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.
- Step 5: Make the Sauce Using the same pan with all those flavorful bits, add lemon juice and wine, then bring to a boil over medium-high heat. Scrape the bottom of the pan with a wooden spoon to release the browned bits. Cook for 2-3 minutes until the liquid reduces by half. Add the rinsed capers, then reduce heat to low and add the remaining 2 tablespoons of butter, swirling the pan until the sauce becomes smooth and slightly thickened.
- Step 6: Finish and Serve Return the chicken to the pan, coating both sides with the sauce and warming for about 1 minute. Transfer to serving plates, spoon additional sauce over the top, and sprinkle with fresh parsley. Garnish with lemon slices for the perfect presentation of your Barefoot Contessa Chicken Piccata.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 544 kcal
- Sugar: 2.8 g
- Sodium: 1079 mg
- Fat: 33.3 g
- Saturated Fat: 14.2 g
- Unsaturated Fat: 15.6 g
- Trans Fat: 0.6 g
- Carbohydrates: 26.2 g
- Fiber: 1.4 g
- Protein: 28.9 g
- Cholesterol: 200 mg