Chicken

Chicken Parmesan Recipe - The Cookie Rookie®

How to Make Ina Garten's Chicken Piccata | Imagine coming home to Ina Garten's chicken piccata! 🤗 Stream more of #BarefootContessa on Max! #StreamOnMax Get the recipe: https://foodtv.com/3VZjZCk | By Food Network | For years and years and years, every time Jeffrey came home on Friday night, I would make roast chicken and then one day, I thought, I've gotta be a little more creative than this. I want the house to smell great and of course, I want to make chicken. So, each time I challenge myself to make something new. I'm making chicken piccata which is wonderful. I'm going to start with two chicken breast. I'm going to do a coating for them. So, they're sauteed in a lemon and butter sauce which is so good. So, the first thing I need is half a cup of flour, just all-purpose flour, half a teaspoon of salt, quarter of a teaspoon of pepper. Just going to mix that all together. So, that's the first part of the coating and it's going to be dipped into one egg Just mix with a little touch of water. Just bids it all together. The next part of the coating is bread crumbs. I use seasoned bread crumbs about 3/ 4 of a cup. Okay, I'm just going to heat a little oil in the pan. Just a few tablespoons. And while that gets hot, I'm going to take the chicken breast and pound them out until they get really thin. So, it's even. Chicken breast, they're sort of thicker parts and the thinner and other parts and this way, they cook more evenly and they cook really quickly. Rolling pins are good basher. Some people have meat pounding things but everybody has a rolling pin. I like them between a quarter and a half inch thick. Okay. So, the first one goes into the flour and just make sure it's coated all over and shake off the excess into the eggs. The flour dries it out and then the eggs make it so that the breadcrumbs will adhere. Seasoned dried breadcrumbs. Right into the pan. Just two minutes on each side until it's golden brown. Hi, Okay, that guy's done. Perfect. Another next one. Right into the pan. Two minutes on each side. Oh, perfectly done. Okay, I put this on a sheet pan. Keep it warm in the oven 400 degrees for about 10 minutes right alongside the bread onions and then I'm going to make a nice lemon butter sauce to go with it. Oh, I think perfect timing. I think I just heard Jeffrey. The weekend starts now. Jeffrey's upstairs changing. The bread onions are roasting in the oven. The buttermelve mashed potatoes are done and now I just have to make the sauce of the chicken piccata. So the first thing I'm going to do is just wipe out the pan that I cooked the chicken in and I'm just going to heat up tablespoon of butter. So the chicken is warm in the oven. Just keeping it warm in the oven. All I just make a nice sauce for it. Okay. Now I need third of cup of freshly squeezed lemon juice. It's probably two lemons. Just going to pour it right into the butter. Okay. Now, half a cup of white wine. Really nice, dry white wine. Something I drink for dinner. Okay. Half a teaspoon of salt, quarter of a teaspoon of pepper, and this is what I'm going to do with the lemon shells. I'm going to put them right in the sauce so you get the flavor of the zest. Just cooks together. So, I'm just going to reduce this by half. It'll be take about two minutes while I chop up some parsley and some sliced lemons to put on the chicken. Of piccata sauce. That looks pretty good. Some slices of lemon so Jeffrey knows it's lemon, piccata, little bit of parsley, These roasted onions smell so good. I love the way they look. Who doesn't love mashed potatoes? The butternut mashed potatoes. Oh, your timing is perfect as always. Guess what's for dinner? Well, let's see. It's Friday. Chicken but what kind of chicken? It's chicken piccata. Ooh. And it's ready. Great. Let me tell you how good this chicken. Is it up there with the roast chicken? You know, I used to think that roast chicken was the only thing I could have on Friday night but this chicken piccata, this is just as good.