Barefoot Contessa's Chicken Piccata

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Here's another one of ina garten's fabulous recipes. we had it for dinner and it was succulent!!

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Steps

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Preheat oven to 275 and line sheet pan with parchment paper.

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Place each chicken breast between 2 sheets of parchment paper and pound to 1 / 4 inch thick.

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Sprinkle both sides with salt and pepper.

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Mix the flour , 1 teaspoons salt and 1 / 2 teaspoons pepper in shallow plate.

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In a second plate , beat the eggs with 1 tbls.

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Water.

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Place the breadcrumbs on a third plate.

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Dip each breast first in the flour , shake off the excess and then dip in egg and then bread crumb mixture.

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Heat 2 tbls.

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Olive oil in large saute pan over medium heat.

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Add 2 chicken breasts and cook for 2-3 minutes on each side until browned.

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Place them on lined pan and place in oven while you cook the rest of the chicken.

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Heat more olive oil in saute pan and cook the second 2 chicken breasts.

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Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.

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For the sauce , wipe out the saute pan with a dry paper towel.

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On medium heat , melt 1 tbls.

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Of the butter and then add the.

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Ingredients

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boneless skinless chicken breasts, kosher salt & freshly ground black pepper, flour, extra large eggs, seasoned dry bread crumbs, olive oil, unsalted butter, fresh lemon juice, dry white wine, fresh parsley