In the south we love our fried chicken, but it’s not so healthy.  However, there are recipes that give the taste of fried chicken but are much better for you and are equally as delicious.  Chicken Piccata happens to be one of those dishes!  This is an Ina Garten recipe that I fix  a couple times a year to soothe the comfort food need – and also the fried chicken hunger!

Chicken Piccata is thin pieces of chicken breast fried lightly just to brown it, then  finished off in the oven.  While the chicken is baking, a quick lemon sauce is made as the “gravy.”  Oh wow!  This is so delicious and not only perfect on the chicken, but also on the mashed potatoes that I whip up when I make this dish.

Super easy.  Super comforting.  Super delicious!

Chicken Piccata

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

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 – I use chicken broth

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.

I love to serve mashed potatoes with this and also a green vegetable – either green beans or asparagus.  I hope you’ll make this when you’re hungry for fried chicken.  This definitely bumps regular fried chicken up a notch!