It's like getting the Hope Diamond wrapped in the comics

When I was a young cook, just getting my feet wet, I always thought things had to be fancy to prove my skill. Ina Garten has probably done more than anyone to prove that wrong. Two of tonight's recipes came from Barefoot Contessa at Home: Chicken Piccata and Herb Roasted Onions. Each of these dishes would get a five out of five stars from me, and together, they were perfect. But...there was nothing complicated. No long, crazy list of obscure ingredients. Olive oil. Lemons. Bread crumbs. Chicken. Parsley. The very humble onion. That's about it.

The Chicken Piccata picked up an extra hit of lemon from the preparation method. Remember yesterday, when I said I would reveal a slightly different way of making this dish? In the preparation of the pan sauce, you boil the four lemon halves left from squeezing the juice in the juice and white wine. It adds a distinctive and strong lemon taste. The roasted onions also have a citrusy zing, as they are doused in a mixture of lemon juice, olive oil, and herbs before roasting, then the remainder is added as a dressing when they come out of the oven. By cutting through the root, the wedges of onion stay together just enough to look delicate and feathery--almost flowerlike. But again, this is nothing more than squeezing some citrus and roasting a pan of vegetables. Easy, peasy.

As an add-on, I made sauteed zucchini and summer squash from James Peterson's Vegetables. This book just doesn't get enough press. Again, a simple preparation, and just five ingredients--including salt and pepper. This is the dish that got my squash-hating husband to love zucchini.

To prove what a truly unselfish person I am, I packed up the leftovers for the Husband's lunch. It wasn't easy, though. He owes me...maybe the Hope Diamond.

Chicken Piccata

Copyright 2006: Barefoot Contessa at Home

4 split boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
Good olive oil
3 tablespoons unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons) lemon halves reserved
1/2 cup dry white wine
sliced lemon, for serving
chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4-inch thick. Sprinkle with sides with salt and pepper.

Mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate, beat the eggs and 1 tablespoon 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 2 tablespoons olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same 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. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.