Chicken Piccata

It’s Barefoot Bloggers challenge time again. Barefoot bloggers are a community of bloggers who twice monthly make and share recipes from Ina Garten’s cookbooks. You all know the weekend I had, so, unfortunately I waited until the last minute to make this recipe. Oh, wait, I did that last month too. Unfortunately because this was a fun and yummy recipe to make and I would have liked more time to enjoy it. From start to finish, with a cake and all, I spent 2 hours in my kitchen. Now, I do have a lot of interruptions so I’m sure that time can be shaved off but that’s how long I was “working” on this. While cooking I had the cookbook on the counter and my son said, “Mom, you are cheating. No looking at the book”. It’s not true, you can look at the book although I use it more as a guideline. I’m not so great at following directions, or is that taking direction, and not very patient either. That being said, I did my best to do as Ina’s directions said. My chicken turned out quite yummy and my sons thought they should be wearing a suit to dinner. I will make this recipe again and again. So without further ado…

The recipe was selected by Lindsey of Noodle Nights and Muffin Mornings who has chosen Chicken Piccata, which can be found in Barefoot Contessa at Home on pages 96-97

Ina's recipe: As always my changes will be in red.

Ingredients:

2 split (1 whole) boneless, skinless chicken breasts I cooked more chicken. I have 5 to feed and my husband takes leftovers for lunch.
Kosher salt and freshly ground black pepper no measuring
1/2 cup all-purpose flour no measuring
1 extra-large egg Cookbook called for 2 and I used 2
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs Panko and didn’t measure
Good olive oil

Capers (rinsed)
3 tablespoons unsalted butter, room temperature, divided no measuring
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved no measuring
1/2 cup dry white wine no measuring
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 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 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For the sauce, wipe out the saute pan 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, 1/2 teaspoon salt, and 1/4 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 slice of lemon and a sprinkling of fresh parsley.