Barefoot! Chicken Picatta

**not gluten free**

This weeks recipe for Barefoot comes from Lindsey of Noodle Nights and Muffin Mornings.  Chicken Piccata has become one of our rotation recipes because it’s just so darned good.  I originally made it to go with the Herb Roasted Onions we made a few months ago (which, by the way… if you haven’t made them… do so- they are fabulous!)

I made a couple adjustments to boost the flavor of the chicken since I’ve made this dish a couple times before.  First, in the flour mixture I use wheat flour and add about a teaspoon of garlic powder and about a half teaspoon of onion powder.  In the egg, I add a splash of milk instead of water to make it slightly more fluffy.  Finally, in the bread crumb mixture I add about a tablespoon of grill seasoning.

Of course, the sauce is delicious made as is… but I don’t use a whole lot of butter if I don’t have to so I opt to use a tablespoon of olive oil instead of butter for the beginning part of the sauce.  Once the wine and olive oil have mingled with each other for a while I throw in the lemon juice, cook for a minute then turn off the heat.  I always add one tablespoon of butter at the end to silken the sauce… which turns out wonderfully.

You can find the recipe for Chicken Picatta in Barefoot at Home or follow along with my additions.

Chicken Picatta
Ina Garten, The Barefoot Contessa

4 boneless, skinless chicken breasts
1 t garlic powder
1/2 t onion powder
1/2 c whole wheat flour
2 eggs
1/4 c milk (I always use 1%)
3/4 c dried bread crumbs
1 T grill seasoning
Olive oil
For the Sauce:
1 T olive oil
1/2 c dry white wine
Juice of 2 lemons (Halves reserved and a couple slices for garnish)
1 T butter
Chopped parsley, for garnish

In three separate shallow bowls combine the following:
Bowl 1: Flour, Garlic Powder and Onion Powder
Bowl 2: Milk and egg
Bowl 3: Bread crumbs and grill seasoning

Preheat a large skillet over medium heat with about 2 T olive oil (add more if necessary… those breadcrumbs are greedy).  Preheat oven to 400 degrees.

If you have large chicken breasts, place them in a small zip-top bag one at a time and flatten with a meat tenderizer (or your head if you feel like banging your head against a wall because it’s been another one of those days… I kid.)

First lightly coat the chicken in the flour mixture, shaking off excess flour.  Place the chicken in the egg mixture and lightly coat, then into the bread crumbs to create a nice crust.  Immediately put into the waiting heated skillet.  Repeat with other chicken breasts until you’re out of room in the pan (two batches are generally necessary).  Once the first side is nicely browned after about 4 minutes, flip to the other side and brown.

Remove browned chicken from the pan to a cookie sheet then place in the oven for safe keeping.

To prepare the sauce: wipe out pan if there are any errant breadcrumbs, etc. floating around.  Add 1 Tablespoon olive oil and white wine to the pan.  Heat the olive oil, wine and lemon halves for about 5 minutes, or until the wine starts to bubble and cook down.  Remove lemon halves and discard, add lemon juice to pan and stir to combine, warm through for about 2 minutes then turn the heat off.  Place one tablespoon of butter into the pan and stir until melted.

Remove chicken from oven and plate, drizzling with the sauce and garnishing with chopped parsley and sliced lemons.

Enjoy!

You aren’t a Barefooter yet?  You should be ashamed of yourself!  We’re full of wonderful Ina recipes and good times… come join!

Head on back later this week for all sorts of Irish recipes… The Husband is (go ahead… laugh…) Half IRISH and half POLISH.  Yes, yes, yes… I have my hands full- but I love it.