ina garten chicken piccata

 Here is Ina Garten's chicken piccata recipe:

ingredients:

2 split chicken breasts (1 whole) boneless skinless

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra large egg

1/2 tablespoons water

3/4 cup dry seasoned breadcrumbs

olive oil

3 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine

lemon slices to serve

Fresh parsley leaves, chopped, for serving

Instructions:

Preheat

oven to 400 degrees F.

Line a baking sheet with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound until 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix

flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.

In a second plate, beat the egg and 1/2 tablespoon water.

Place the breadcrumbs on a third plate.

Coat each chicken breast first in the flour, shaking off excess flour, then in the egg mixture, then in the breadcrumbs and press down lightly.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add

chicken breasts and sauté 2 minutes on each side until golden brown.

Place them on the prepared skillet and bake until just cooked through, 5 to 10 minutes.

Meanwhile, in the same pan, melt 2 tablespoons butter and add lemon juice and wine.

Cook over high heat, scraping off any browned bits in pan, until reduced by half.

Remove from heat, add remaining tablespoon of butter and stir.

Discard the lemon halves and serve the chicken hot with the sauce.

Garnish with lemon wedges and chopped parsley.

Enjoy your delicious chicken piccata!