Doug’s mom recently asked him what his favorite meal was. Most of the time when asked this same question, Doug says “burgers.” But when his mom asks, it’s always his parents’ chicken piccata. So I decided to attempt making this dish for myself.
As a side note: I’m not a huge lemon fan, especially when recipes call for a lot of it. This recipe I found from the Barefoot Contessa (who else?) uses more lemon then I ended up using. So if you really like lemons, feel free to add more juice!
4 split (2 whole) boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 tablespoon water
¾ cup seasoned dry bread crumbs
3 tablespoons unsalted butter
1/3 cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved
½ cup dry white wine
Chopped fresh parsley leaves, for serving
- Preheat the oven to 400°F.
- Place each chicken breast between 2 sheets of parchment paper and pound out to ¼-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a bowl, beat the eggs and 1 tablespoon of water together. Place the bread crumbs on a third plate.
- Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts (2 at a time) and cook for 2 minutes on each side, until browned. Place them on a sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the skillet with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.
- Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a sprinkling of fresh parsley.