It's been a cold, rain-soaked October day, which would be perfect for a warm bowl of stew and a hot toddy. But after a day full of library book sales and the Crafty Bastards fair, I came home tired, cold and very hungry. For dinner I needed something quick and tasty… and something that would also go well with a fresh bunch of arugula and a divine heirloom tomato, both purchased from my trip to the farmers market this morning.
And thus came Ina Garten from her stately Hamptons stead and delivered unto us: Chicken Piccata!
Chicken Piccata, recipe adapted from Barefoot Contessa at Home
- 5-6 chicken thighs (I like dark meat, but you can use chicken breasts instead)
- Salt and pepper
- 1/2 cup flour
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/2 cup corn meal
- 2 tablespoons olive oil
- 3 1/2 tablespoons butter
- Juice squeezed from 1 lemon
- 1/2 cup chicken broth
Use three shallow baking dishes for breading the chicken. In one dish, add the flour. Egg in the next. And in the last, mix together the breadcrumbs and corn meal.
Place the chicken between two sheets of parchment paper and using a meat mallet, flatten to 1/4 inch thick.
Season both sides with salt and pepper.
Dip the chicken in flour and shake off the excess.
Dip into the egg, coating the chicken evenly.
Dip the chicken into the breadcrumb and corn meal mixture fully coating the chicken.
Heat the oil and a half tablespoon of butter in a large saute pan over medium to medium low heat.
When the oil is hot and the butter is bubbly, add the chicken.
Cook for about 3 minutes per side. The outer coating should be golden brown and crispy. Like this!
When the chicken is done, put it on a clean plate and keep warm in the oven.
Next prepare the sauce!
Add two more tablespoons of butter to the pan and melt over medium heat.
When the butter is nice and foamy, add in the lemon juice.
After a minute or two, add in the chicken broth. White wine can also be used in place of chicken broth.
Bring the sauce to a boil, lower heat and reduce the liquid by half.
When the sauce is reduced, turn off heat and stir in the additional tablespoon of butter. When the butter has melted into the sauce, serve immediately over the chicken.
Enjoy!