The chicken piccata recipe by Ina Garten is a wonderful and simple dinner option. It consists of boneless, skinless chicken breasts that have been pounded thin, breaded, and then fried until golden brown.
The sauce is then flavored with lemon juice, wine, and parsley. This chicken dish pairs well with cooked pasta, potatoes, rice, and vegetables of you’re choosing.
Ina garten Lemon Chicken Piccatta
Ina Garten’s chicken piccata features a lemon sauce consisting of white wine, lemon juice, and butter, as you can see from the ingredients list below. White vinegar will be used in this lemon chicken piccata since I don’t use wine. However, if you’re okay with it, feel free to use white wine.
Ingredients
- 2 boneless, skinless chicken breasts (or 1 entire breast)
- Black pepper and kosher salt, to taste
- 1/4 cup of flour
- 1 Egg extra large in size
- 1/2 teaspoon of water
- 3/4 cup dried breadcrumbs with seasonings
- Top-notch olive oil
- Unsalted butter, 3 tablespoons, softened and at room temperature
- 1/3 of a cup of freshly squeezed lemon juice; lemon halves set aside
- 1/2 cup of white vinegar or dry white wine
- Lemons, sliced for serving
- For garnishing, some finely chopped fresh parsley
Instructions
- Set oven to 400F.
- Parchment baking sheet.
- Place each chicken breast between two sheets of parchment paper or plastic wrap and pound them until they are 1/4 inch thick.
- Both sides should have salt and pepper.
- In a shallow plate or big bowl, mix together flour, salt, and pepper.
- Prepare the egg and water mixture in a separate container and stir them together.
- Use breadcrumbs that you made yourself and season with paprika, rosemary, and other herbs and spices.
- Toss a couple of tablespoons of olive oil into the pan.
- Rolled in flour, egg, and breadcrumbs. Breadcrumbs should go on top of the chicken.
- 2 minutes on each side, or until they are brown.
- Toss lemon halves.
- Serve chicken breasts with sauce, lemon slices, and parsley on plates.
What to Serve with Chicken Piccata
Ina Garten’s Chicken Piccata recipe pairs beautifully with a variety of sides. Consider serving it with a side of buttery mashed potatoes, steamed asparagus, or a fresh green salad tossed with a light vinaigrette. For a complete meal, you can also serve it with a side of al dente pasta or a bed of fluffy rice to soak up the delicious lemon-caper sauce.
Why You’ll Love This Recipe
- Bursting with Flavor: Ina Garten’s Chicken Piccata recipe delivers a mouthwatering combination of flavors. From the tangy lemon to the briny capers and the savory chicken, each bite is a delightful explosion of taste that will leave you wanting more.
- Simple and Approachable: Ina Garten’s recipes are known for their accessibility, and her Chicken Piccata is no exception. With clear instructions and common ingredients, you can easily recreate this restaurant-quality dish in the comfort of your own kitchen, regardless of your cooking expertise.
- Versatile and Adaptable: This recipe offers flexibility for personalization. You can adjust the amount of lemon or capers to suit your taste preferences, and it pairs well with various sides, such as pasta, rice, or vegetables, allowing you to customize the meal to your liking.
- Impressively Elegant: Chicken Piccata is a timeless classic that exudes elegance, making it perfect for both casual weeknight dinners and special occasions. With its vibrant presentation and sophisticated flavors, this dish is sure to impress your guests and make any meal feel special.
FAQs
What matches chicken piccata?
Piccata goes nicely with various sides. Served with pasta in Italian-American restaurants. Mashed potatoes, steamed broccoli, and fried rice are also wonderful.
What does “piccata” mean in Italian?
Italian for “larded” is “piccata.” It’s pique’s French equivalent (sharp, as in piquant). They involve cutting meat or fish into thin slices and sautéing it in a sauce made of spices, butter, and lemon.
How to store Chicken Piccata?
I advise against keeping the chicken piccata in storage for an extended period of time because the coating can get mushy. Cover fried chicken breasts with foil or plastic wrap before refrigerating. In the refrigerator, chicken piccata should keep for two to three days.
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Ina Garten Chicken Piccata Recipe
Ingredients
- 2 boneless, skinless chicken breasts (or 1 entire breast)
- Black pepper and kosher salt, to taste
- 1/4 cup of flour
- 1 Egg extra large in size
- 1/2 teaspoon of water
- 3/4 cup dried breadcrumbs with seasonings
- Top-notch olive oil
- Unsalted butter, 3 tablespoons, softened and at room temperature
- 1/3 of a cup of freshly squeezed lemon juice; lemon halves set aside
- 1/2 cup of white vinegar or dry white wine
- Lemons, sliced for serving
- For garnishing, use some finely chopped fresh parsley
Instructions
- Set oven to 400F
- Parchment baking sheet
- Place each chicken breast between two sheets of parchment paper or plastic wrap and pound them until they are 1/4 inch thick
- Both sides should have salt and pepper
- In a shallow plate or big bowl, mix together flour, salt, and pepper
- Prepare the egg and water mixture in a separate container and stir them together
- Use breadcrumbs that you made yourself and season with paprika, rosemary, and other herbs and spices
- Toss a couple of tablespoons of olive oil into the pan
- Rolled in flour, egg, and breadcrumbs. Breadcrumbs should go on top of the chicken
- 2 minutes on each side, or until they are brown
- Toss lemon halves
- Serve chicken breasts with sauce, lemon slices, and parsley on plates
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