Chicken Piccata Ina Garten
Chicken piccata is a classic Italian dish that features tender chicken breasts in a tangy and savory lemon-caper sauce. This recipe is inspired by the one from Ina Garten, known as the Barefoot Contessa.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, drained
- 1/4 cup chopped fresh parsley
Instructions
- Place the chicken breasts between two sheets of parchment paper and pound them to 1/4-inch thickness.
- In a shallow plate, combine the flour, salt, and pepper. Dredge the chicken breasts in the seasoned flour, shaking off the excess.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for 2 minutes on each side, until they are golden brown and cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
- Add the lemon juice, chicken stock, and capers to the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and whisk in the remaining 2 tablespoons of butter.
- Return the chicken breasts to the pan and simmer for 5 minutes. Sprinkle with parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 5g
- Protein
- 30g
- Fat
- 20g
Supplies
Large skillet Meat mallet Whisk
Tools
Cutting board Sharp knife Measuring cups and spoons
Serving suggestions
Serve the chicken piccata with a side of pasta or a fresh green salad.
Tips & tricks
For a lighter version, you can use olive oil instead of butter and reduce the amount of flour for dredging the chicken.
Cost
$15