BB-Chicken Picatta and Skype Cook Along

For this month's Barefoot Blogger recipe, Tara of Smells Like Home and the founder of Barefoot Bloggers, and I took a technological leap. We hooked up on the Internet with a web cam via Skype and cooked this recipe together. It took a bit of foresight to go this route, I had to prep all my ingredients ahead of time and read through the recipe to have all the equipment ready. However, I ultimately think this helped me prepare the recipe faster and more efficiently. This is something I am going to try to do more often. Despite a few technical difficulties, it was really fun. We were able to discuss the recipe in real time and bounce ideas off of each other as we cooked. We both had the same initial reaction to the sauce--way to sour. I was a bit worried about the sauce before I even started the recipe as many reviewers complained the lemon was overpowering. I only used 1 lemon instead of the two called for based on those reviews, but would probably cut that to half a lemon next time So with a potential problem at hand, Tara and I put our heads together and doctored the sauce with more wine and butter and it turned out great! It was really nice to have someone to cook with and something I would love to do again. Thanks to Lindsey of Noodle Nights and Morning Muffins for picking this recipe. Its a good easy weeknight dinner. My husband especially loved this dish. I served mine with buttermilk mashed potatoes and steamed broccoli.

Chicken Piccatta

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
Good 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
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions: Preheat the oven to 400 degrees F.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and using a rolling pin pound 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(shaking off the excess) and then in the egg and bread crumb mixtures.

In large saute pan over medium to medium-low heat, heat 1 tbsp olive oil.

Add the chicken breasts and cook for 2 minutes on each side, until lightly browned.

Place them on the sheet pan and bake in preheated oven for 5 to 10 minutes.

For the sauce: wipe out the saute pan with a dry paper towel and return to medium heat.

Melt 1 tablespoon of butter and 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(2 minutes or so).

Remove from heat and add in the remaining 2 tablespoons of butter. Stir to combine.

Discard the lemon halves spoon the sauce over chicken breasts once plated.

Garnish with lemon slices and fresh parsley.

Source: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.