The chicken was good crispy and tender, with the sauce it was a little to lemony, so I would probably change the sauce next time so it wasn’t so strong. Everyone gave it a thumbs up so I will be adding it to our menu next month.
I did use 4 whole chicken breasts instead of the two split that the recipe called for since mine were small. Other than that I followed the recipe exact and had plenty of extra flour and breadcrumbs left over. You could probably get away with using about half of both, but the eggs were just right.
The broccoli was to vinegary for hubby and the boys, so it is out.
Here is the recipe as it was in the cookbook.
Chicken Piccata from Barefoot Contessa at Home
4 split chicken breasts (2 whole)
1 cup flour
2 extra large eggs (I used large)
1 1/2 cups bread crumbs
3 tablespoons butter
1/3 cup lemon juice
1/2 cup white wine
flat leaf parsley
Heat oven to 400 degrees.
In between two sheets of parchment paper flatten chicken to about 1/4″ thick. Sprinkle both sides with salt and pepper.
Mix flour, 1 tea salt, and 1/2 tea of pepper on a shallow plate, beat eggs and 1 tablespoon water together. Place bread crumbs on a third plate. Dip chicken breast in flour then egg then crumbs.
Heat 2 tablespoons olive oil in a saute pan over medium heat. Add chicken and cook for 2 minutes on each side then place them on a cookie sheet and place into the oven for 5-10 minutes while you make the sauce.
Sauce~ Wipe out saute pan and melt 1 tablespoon of butter and then add lemon juice, white wine, lemon halves, 1/2 tea salt and 1/4 tea pepper. Boil over high heat until reduced by half about 2 minutes. Turn off heat and add 2 tablespoons butter and swirl until combined. Discard lemon and enjoy.