Barefoot Bloggers Chicken Piccata

chicken piccata

Get next to someone you love when you make this Chicken Piccata recipe from Ina Garten, ’cause it’s gonna make you pucker!

Super lemony and super tart – that’s how I would describe the sauce for this dish.  If that’s how you like your piccata, go for it!  If not, you’d better tone it down a bit.

Chicken Piccata, from Barefoot Contessa at Home, was Lindsey of Noodle Nights and Muffin Mornings‘ pick for the Barefoot Bloggers.  This is actually one of my favorite dishes – I love the combination of lemon, white wine and butter.  I also love a few capers in my piccata sauce, so I added them to this recipe.

I did cheat a little by buying chicken cutlets to use instead of pounding out chicken breasts, just to cut down on the prep time.  The breading makes the chicken cook up with a nice crust and the husband and kids really enjoyed it sans sauce.  I did have a lot of flour and breadcrumbs leftover after breading six cutlets, so I would reduce the amounts for those the next time.

And like I mentioned previously, the lemon sauce was really lemony.  I would probably leave out the lemon halves and cut back some on the amount of lemon juice, and possibly add a little more wine and butter to suit my taste.

Overall a very good recipe, especially for sharing.  Grab a fork and pucker up!

Chicken Piccata

from Barefoot Contessa at Home

serves 2


  • 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


  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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10 thoughts on “Barefoot Bloggers Chicken Piccata

  1. Aww, I should have bought chicken cutlets. Ian said “oh, it will be cheaper if we pound them out” then he was nowhere to be found when I needed some muscle! Oh well. I agree, it was really good!

  2. lovely photo!

    i had a lot of flour and breadcrumbs leftover as well, so the 2nd time i tried the recipe i lessened the amount of breadcrumbs and flour called for.

  3. thanks for the comment on mine — i’m pumped to be a part of the group (and glad that the first recipe was something i knew how to do)!

    your blog looks fantastic. i’m definitely looking forward to following you around the internet =)

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