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.

Chicken Piccata Ina Garten

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

  1. Place the chicken breasts between two sheets of parchment paper and pound them to 1/4-inch thickness.
  2. In a shallow plate, combine the flour, salt, and pepper. Dredge the chicken breasts in the seasoned flour, shaking off the excess.
  3. 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.
  4. 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.
  5. 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