This recipe can be found in Barefoot Contessa At Home
Last week, dinner was a simple chicken dish. And I have to say, I think I like Ina’s recipe for Chicken Piccata better than any I’ve had at a restaurant before! The simplicity of this recipe makes it a stellar recipe for weeknights. But it’s also elegant enough to serve for a special occasion.
Chicken Piccata, in Ina’s version, is simply breaded chicken cutlets in a lemon sauce. I did make a few changes so the recipe would be healthier (and less messy) but I think the general idea still comes through.
The first change that I made to the recipe involved the thickness of the chicken. Instead of pounding chicken breasts until thin (which is noisy and takes a long time), I simply butterflied the breasts and pounded them lightly. They definitely weren’t 1/2 inch thick like Ina recommended. However, due to the change in cooking method, this didn’t really make a difference.
The second change I made to the recipe was the way in which the chicken was cooked. The original recipe called for frying the chicken in oil on the stove. I decided to go a different route: baking them. There were a few reasons for my doing this. First, I didn’t want the mess that tends to happen whenever I fry anything! Second, baking something is healthier than frying. No extra calories from the oil! And third, less dishes! And you know how much I dislike cleaning the dishes after I cook!
While the chicken baked, I made the lemon sauce. This was so incredibly tasty. I felt like a trained chef after trying it. It’s so easy, but really elegant! I also seem like it would be able to dress up other types of meat in addition to chicken, such as turkey or pork! (Maybe I’ll try it at some point.)
I served this recipe with some spinach pasta from De Cecco and some mixed vegetables. I would definitely try this recipe again. In fact, I think it’s going to go on the Favorites list!