Barefoot Contessa Chicken Piccata Recipe

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This is our closest version to Chicken Piccata done similarly to the Barefoot Contessa, Ina Garten. We’re a bigger fan of two things, primarily, than the recipe in Barefoot Contessa – with more lemon and adding a small shallot.

This is a delicious and bright Chicken Piccata recipe that you can master on your first attempt, and it’ll make enough to keep the entire family full and happy! It’s authentically Italian, and perhaps a little less “Americanized” than Garten’s recipe.

We hope you enjoy it!

Ingredients:

1 large lemon, sliced in half – one half sliced thinly, other half juiced (4 tablespoons)

2 boneless, skinless chicken breast cutlets, rinsed and dried thoroughly

Salt and ground black pepper, to taste

¼ cup all-purpose flour

2 tablespoons olive oil

½ a shallot or very small shallot, minced

1 clove garlic, minced

½ cup chicken stock or broth

1 tablespoon small capers, drained

4½ teaspoons unsalted butter, softened

1 tablespoon minced fresh parsley leaves

Preparation:

Sprinkle both sides of cutlets generously with salt and pepper. Dredge cutlets in the flour (I shake them up in a paper bag).

Heat a heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add a tablespoon of oil; swirl pan to coat.

Lay the chicken cutlets in and sauté, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes.

Remove cutlets from the skillet to serving plates and let rest while you make the sauce.

Add shallot and garlic to empty skillet and sauté until fragrant. Add the stock/broth and lemon slices, increase heat to high and scrape loose any browned bits.

Simmer until liquid reduces to about 5 or 6 tablespoons, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 5 or 6 tablespoons, about 1 minute.

Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.

Spoon sauce over chicken and serve immediately with a side of pasta and/or vegetables.

Chicken Piccata

Ingredients

  • 1 large lemon sliced in half – one half sliced thinly, other half juiced (4 tablespoons)
  • 2 boneless skinless chicken breast cutlets, rinsed and dried thoroughly
  • Salt and ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • ½ a shallot or very small shallot minced
  • 1 clove garlic minced
  • ½ cup chicken stock or broth
  • 1 tablespoon small capers drained
  • teaspoons unsalted butter softened
  • 1 tablespoon minced fresh parsley leaves

Instructions

  • Sprinkle both sides of cutlets generously with salt and pepper. Dredge cutlets in the flour (I shake them up in a paper bag).

  • Heat a heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add a tablespoon of oil; swirl pan to coat.

  • Lay the chicken cutlets in and sauté, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes.

  • Remove cutlets from the skillet to serving plates and let rest while you make the sauce.

  • Add shallot and garlic to empty skillet and sauté until fragrant. Add the stock/broth and lemon slices, increase heat to high and scrape loose any browned bits.

  • Simmer until liquid reduces to about 5 or 6 tablespoons, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 5 or 6 tablespoons, about 1 minute.

  • Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.

  • Spoon sauce over chicken and serve immediately with a side of pasta and/or vegetables.


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