Ina Garten Makes Jeffrey Chicken Piccata for Friday Night Dinner | Barefoot Contessa | Food Network

Every Friday night Ina makes a roast chicken dish for Jeffrey, but this week she’s shaking it up with a bright chicken piccata recipe! Served with her creamy buttermilk mashed potatoes, this chicken piccata is the perfect way to kick off the weekend.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.›

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Chicken Piccata
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 2 servings

Ingredients

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good 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
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.

Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten Makes Jeffrey Chicken Piccata for Friday Night Dinner | Barefoot Contessa | Food Network

[Music] Mashed potatoes on their own can be pretty boring, but when I do them, I like to add something that really gives it lots of flavor. Sometimes I do sour cream and parmesan. This time I’m doing buttermilk. It’s really zesty. So, the first thing I need to do is heat some milk and butter. Need 1/4 of a cup of milk. 4 tablespoons of butter. While that melts, I’m going to mash the potatoes. So, I’m just going to drain them. I sometimes mash potatoes in a mixer, like an electric mixer. The best thing is actually a food mill. Really old-fashioned thing. Looks like quite the contraption, but makes great mashed potatoes and pureed vegetables. Food mill actually comes with several blades, smaller holes and bigger holes. I use the bigger one because I like things that have texture. I just like the consistency of this. Okay, that should be good. So now I’m going to add the hot milk and butter. Just basically whisk enough in so that it’s really moist. See how creamy it is? It’s wonderful. Now I’m going to add the buttermilk. I actually don’t heat the buttermilk cuz it’s actually going to curdle if I do. So shake it up. I need about a about a half a cup, but I’m going to pour it in slowly until it’s the right consistency. And it just adds a really wonderful sort of tangy flavor to it. And the good news about mashed potatoes is keep it hot over a pan of boiling water. Add a little more liquid after about 10 minutes. Keep it nice and creamy. So I’m going to add all of this. So the next thing is salt. A teaspoon of salt. Pepper. I think 1/4 teaspoon’s enough. This I may have to taste and make sure it’s okay. So creamy. The potatoes have so much flavor. I love the Yukon Gold and the buttermilk gives it a really nice tangy flavor. Okay, I’m just going to put it over boiling water. Keep it nice and warm until Jeffreey’s home. Okay, that’s the vegetables. Dessert is done. Chicken picata is next. I hope Jeffreey’s hungry. For years and years and years, every time Jeffree came home on Friday night, I would make roast chicken. And then one day, I thought, I’ve got to be a little more creative than this. I want the house to smell great. And of course, I want to make chicken. So, each time I challenge myself to make something new. I’m making chicken picata, which is wonderful. I’m going to start with two chicken breasts. I’m going to do a coating for them. So, they’re sauteed in a lemon and butter sauce, which is so good. So, the first thing I need is half a cup of flour, just allpurpose flour, half a teaspoon of salt, 1/4 of a teaspoon of pepper. Just going to mix that all together. So, that’s the first part of the coating. And it’s going to be dipped into one egg. Just mix with a little touch of water. just did it all together. The next part of the coating is breadrumbs. I use seasoned breadrumbs about 3/4 of a cup. Okay, I’m just going to heat a little oil in the pan. Just a few tablespoons. And while that gets hot, I’m going to take the chicken breasts and pound them out until they get really thin. sort of even chicken breast. They’re sort of thicker parts and the thinner and other parts and this way they cook more evenly and they cook really quickly. Rolling pin is a good basher. Some people have meat pounding things, but everybody has a rolling pin. I like them between a/4 and 1/2 inch thick. And just do it in two directions so it ends up smooth. Doesn’t end up in ridges. Okay. [Music] So the first one goes into the flour and just make sure it’s coated all over. And shake off the excess into the eggs. The flour dries it out. And then the eggs make it so that the breadrumbs will adhere. And then the breadrumbs. Seasoned dry breadrumbs [Music] and right into the pan. Perfect. Just 2 minutes on each side until it’s golden brown. [Music] Okay, that guy’s done. [Music] Perfect. Now the next one. Little oil. [Music] Right into the pan. 2 minutes on each side. H. I wonder if this is going to replace Jeffrey’s favorite roast chicken for Friday night chicken dinner. [Music] Oh, perfectly done. Okay, I’m going to put this on a sheetpan. Keep it warm in the oven, 400° for about 10 minutes, right alongside the red onions. And then I’m going to make a nice lemon butter sauce to go with it. Oh, I think perfect timing. I think I just heard Jeffrey. The weekend starts now. [Music] The weekend is officially here. Jeffreey’s upstairs changing. The red onions are roasting in the oven. The buttermilk mashed potatoes are done. And now I just have to make the sauce for the chicken picata. So, the first thing I’m going to do is just wipe out the pan that I cook the chicken in. And I’m just going to heat up tablespoon of butter. So, the chicken is warm in the oven. Just keeping it warm in the oven while I just make a nice sauce for it. Okay, now I need third cup of freshlysqueezed lemon juice. It’s probably two lemons. [Music] Just going to pour it right into the butter. Okay, now half a cup of white wine. Really nice dry white wine. something I drink for dinner. Okay. Half a teaspoon of salt, 1/4 of a teaspoon of pepper. And this is what I’m going to do with the lemon shells. I’m going to put them right in the sauce so you get the flavor of the zest. Just cooks together. So, I’m just going to reduce this by half. a bit. Take about 2 minutes while I chop up some parsley and some sliced lemons to put on the chicken. [Music] Now, this looks perfect. Okay, now I’m going to take the lemon out. It’s actually surprising. The oil in the zest really does flavor the sauce. Great, sweetie. Dinner’s ready. It’s Friday night. [Music] So, the onions I have a little bit of vinegrett left over from the marinating, which I always love to put on at the end. Just toss them all together. Oh, these look so good. That’s going to be wonderful. Okay. And then the chicken. Some of the picata sauce. [Music] That looks pretty good. Some slices of lemon so Jeffree knows it’s lemon picata. Little bit of parsley. These roasted onions smell so good. I love the way they look. Who doesn’t love mashed potatoes and buttermilk mashed potatoes? Oh, your timing is perfect as always. Guess what’s for dinner? Well, let’s see. It’s Friday. Chicken. But what kind of chicken? It’s chicken picata. Oo, that looks great. [Music] Let me tell you how good this chicken is. Is it Is it up there with the roast chicken? You know, I used to think that roast chicken was the only thing I could have on Friday night, but this chicken picata, this is just as Thank you.