Ina Garten Chicken Piccata Recipe
Are you looking for a fancy but fast dinner? The Ina Garten Chicken Piccata Recipe is a top choice.
Equipment
- Large Sauté Pan
- Meat mallet
- Shallow Bowls
- Whisk
- Chef Knife
- Kitchen tongs
Ingredients
- 2 large CHICKEN BREASTS
- 1/2 cup ALL PURPOSE FLOUR
- 1/4 cup EXTRA VIRGIN OLIVE OIL
- 6 tbsp UNSALTED BUTTER
- 1/3 cup FRESH LEMONS juice
- 1/2 cup DRY WHITE WINE
- 3 tbsp CAPERS
- 1/4 cup FRESH PARSLEY
- 1 tsp KOSHER SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Butterfly your chicken breasts and pound them very thin. Use plastic wrap to keep the meat from tearing apart. This makes the chicken cook through in minutes.
- Season your flour with plenty of salt and pepper. Dip each chicken piece into the flour mixture now. Shake off the extra flour for a light coating.
- Heat the olive oil and butter in the pan. Place the chicken in the hot pan very carefully. Fry each side for three minutes until golden brown.
- Remove the chicken and put it on a plate. Pour the white wine and lemon juice into pan. Let the liquid boil to reduce by half now.
- Add the capers and the remaining butter to sauce. Stir until the butter melts into a creamy glaze. This creates the famous and very tart piccata sauce.
- Place the chicken back into the warm lemon sauce. Sprinkle the fresh chopped parsley over the very top. Serve it immediately while the chicken is still crispy.
Notes
- Pound the chicken to an even and thin size.
- Use fresh lemon juice for the very best taste.
- Do not crowd the pan while frying the meat.
- Shake off extra flour for a very light crust.
- Use a dry wine like Pinot Grigio for sauce.
- Wash the capers if you want less salt today.
- Serve the dish immediately so it stays crispy.
- Add extra butter for a much richer sauce finish.