Well here is an interesting problem. I just got done doing my Valentines day post a little while ago and showed how I made Chicken Piccata. This month I take a look at the Barefoot Blogger recipes and the first recipe I needed to do was Chicken Piccata. At first I was a little disappointed but when I thought about it a little more this gives me an opportunity to compare the two while the first recipe was still fresh in my mind. Chicken Piccata sounds fancy but it is easy and quick enough to make while in a hurry so it is a good recipe to have.
The main difference in the two recipes is the method of coating the chicken breasts. My first recipe used just a flour coating. This recipe used a flour coating followed by an egg dip and finally a coating of bread crumbs. The lemon sauces were almost the same - my first recipe did have some garlic and capers although I left the capers out since my wife does not like them.
And the verdict is...
I have to say I did like the breaded chicken better - it gave it a little more flavor and some crunchiness. I think it also looked a little nicer since it browned nice. I do, however, think I liked the sauce better from the first recipe. You can never go wrong with a little garlic. I also think this recipes sauce was a little thin an the lower amount of lemon juice in the first recipe probably helped.
Thanks to Lindsey of Noodle Nights and Muffin Mornings for this recipe. I think I might be trying out her maple glazed apple cake this weekend.
Chicken Piccata(Source: Barefoot Contessa at Home, pages 96-97)Serves 2Ingredients
- 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
- 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.