Chicken Picatta

I love the taste of lemon and chicken.  To me they just have an affinity for each other.  One of my families favorite dinners, even when they were little is Chicken Picatta.  They call it “lemon chicken” but it is the classic Italian Chicken Piccata.  One of my biggest pet peeves when dining in Italian restaurants, is that many places choose to bread their chicken, or worse still, not get a sear on it and just serve this God awful stark white chicken.  Yuck!!

I like to make it the classic way, dredging the chicken in flour and searing it before I let them simmer in lemony goodness.  I really think it makes for a more flavorful and better presentation.  Now I’m not talking a deep sear here, just a light golden kiss.

This recipe is flavorful and so easy!  I garnished mine with some baby sage growing in my garden because I didn’t have fresh looking parsley that was suitable for filming or eating!  But you can opt to use flat leaf parsley.

I hope you give this one a try! I love serving it over some good old rice pilaf or even herbed orzo.  I think it is the perfect weeknight dinner.

Sinfully,

Susan xoxo

IMG_6273 (3)
Chicken Picatta  Credit:CrazySexySavor.com

Chicken Piccata

  • Servings: 5
  • Difficulty: easy
  • Print

A simply elegant Italian classic, that's quick, easy, and do delish!

 

Credit: CrazySexySavor.com/Susan Mangieri-Maurath

Ingredients

  • 2 lbs of thinly sliced chicken breast cutlet
  • juice of one lemon
  • 1/2 cup of flour for dredging
  • 1 cup of chicken stock
  • 6 tbsp. of unsalted butter
  • EVOO
  • 1/4 cup of dry white wine
  • fresh flat leaf parsley or baby Sage leaves
  • Kosher salt and cracked black pepper to taste

  1. Heat a large skillet over medium high heat.
  2. In a pie plate or similar vessel add flour
  3. Season chicken with salt and pepper on both sides, dredge in flour, tapping excess off.  Add a tbsp.. of EVOO and two tablespoons of butter to hot skillet.  When butter is melted add chicken.  I was able to get 4 nice size pieces at a time.  Sear about 4 min. per side.  You will cook through in the sauce.  Set aside and continue with reaming pieces.
  4. Drain skillet but leave the browned bits for yummy goodness, add butter over low heat, when melted, add in white wine, lemon juice and chicken broth.  Add in more butter if needed.  Add chicken back in. Add in capers.  Let simmer about 15 minutes or until chicken is cooked through.
  5. Serve atop rice or orzo if using.  Devour!

Directions

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2 Comments Add yours

  1. Darrin says:

    Sue, Gotta comment here. It’s not picatta w/o capers. The brine Goes so well with the lemon. Just my preference though. I make It often. ❤️

    Sent from my iPhone

    >

    Liked by 1 person

    1. I absolutely agree! I never drain my capers and I adore them! They absolutely make the dish! 😋

      Like

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