Need dinner plans? Try Ina Garten's classic Chicken Piccata with a velvety lemon butter sauce.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2XY0FFmIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken PiccataRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 30 minPrep: 15 minCook: 15 minYield: 2 servingsIngredients2 split (1 whole) boneless, skinless chicken breastsKosher salt and freshly ground black pepper1/2 cup all-purpose flour1 extra-large egg1/2 tablespoon water3/4 cup seasoned dry bread crumbsGood olive oil3 tablespoons unsalted butter, room temperature, divided1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved1/2 cup dry white wineSliced lemon, for servingChopped fresh parsley leaves, for servingDirectionsPreheat the oven to 400 degrees F. Line a sheet pan with parchment paper.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.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.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.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.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ChickenPiccata Barefoot Contessa Makes Chicken Piccata | Barefoot Contessa | Food Networkhttps://youtu.be/63j12X_8tNI