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Ina Garten Chicken Piccata With Arugula

Ina Garten Chicken Piccata With Arugula - recipe card
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Tender chicken cutlets are dredged in flour, pan-seared until golden, and finished in a bright lemon-caper butter sauce. Served over a bed of fresh peppery arugula that wilts slightly from the warm sauce, this dish is elegant yet simple, with a perfect balance of tangy, salty, and buttery flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup plain dry breadcrumbs (preferably panko)
  • 1/2 cup freshly grated Parmesan cheese
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup chicken stock, preferably low-sodium
  • 3 tablespoons fresh lemon juice (from about 1 1/2 lemons)
  • 2 tablespoons drained capers, rinsed and patted dry
  • 2 tablespoons fresh parsley, minced, plus extra for garnish
  • 4 cups arugula (about 4 ounces), washed and dried

Instructions

  1. Place one chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 inch (6 mm). Repeat with the remaining breasts. Season both sides with salt and pepper.
  2. Set up a breading station: place the flour in a shallow dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. In a second shallow dish, beat the eggs with 2 tablespoons water until frothy. In a third dish, combine the breadcrumbs and Parmesan cheese.
  3. Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Dip into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture until fully coated. Transfer to a plate and repeat with all cutlets.
  4. Heat a large (12-inch) skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. When the butter is foamy and the oil shimmers, carefully lay the cutlets in the pan in a single layer (do not overcrowd; work in batches if needed).
  5. Sauté the cutlets for 3-4 minutes per side, until golden brown and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is crispy. Transfer to a plate and tent loosely with foil to keep warm.
  6. Repeat with the remaining cutlets, adding the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the pan. Remove all chicken from the pan.
  7. Reduce the heat to medium. Add the white wine to the pan, scraping up any browned bits from the bottom with a wooden spoon. Simmer until the wine has reduced by half, about 2 minutes.
  8. Add the chicken stock, lemon juice, and capers. Bring to a gentle simmer and let cook for 3-4 minutes, until the sauce has thickened slightly and reduced to about 3/4 cup. Season with salt and pepper to taste.
  9. Stir in the minced parsley and any accumulated juices from the chicken plate. Return the chicken cutlets to the pan, spooning the sauce over the tops, and warm through for 1-2 minutes.
  10. To serve, divide the arugula among four plates or place on a large platter. Place a chicken cutlet (or two, depending on size) on top of the arugula, then spoon the warm sauce over the chicken, allowing some to wilt the greens. Garnish with additional parsley and serve immediately.

Notes

Storage: Refrigerate leftover chicken and sauce separately in airtight containers for up to 3 days. The arugula does not store well once dressed. Freezing: The cooked chicken can be frozen, tightly wrapped, for up to 3 months; thaw overnight in the refrigerator. Reheating: Reheat the chicken in a skillet over medium-low heat with a splash of chicken stock or water, covered, for 5-7 minutes, or until heated through (165°F / 74°C). The sauce can be reheated gently in a small saucepan. Avoid microwaving as it will make the cutlets soggy

Nutrition

Keywords: chicken piccata, Ina Garten, lemon caper sauce, arugula, chicken cutlets, Italian chicken, easy weeknight dinner, pan-seared chicken, restaurant-style, quick dinner, capers, lemon butter sauce

Find it online: https://inagartencooks.com/ina-garten-chicken-piccata-with-arugula/