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Chicken Picatta

An Italian American favorite, perfect for a full meal to serve with rice or pasta and spinach or broccoli.

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Equipment List

  • Heatproof spatula
  • Mixing bowl for dredging chicken
  • Baking sheet for dredged chicken
  • High sided serving with plate to rest cooked chicken
  • 10in non-stick frying / sauté pan
  • 2 small prep bowls
  • Zester
  • Lemon squeezer (hands with removing seeds work too)

Ingredients

  • 2 lbs thin cut chicken breasts
    - precut by the grocers is fine
  • 1/3 c flour
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp olive oil
  • 1 shallot
    - finely chopped
  • 4 cloves garlic
    - minced
  • 1 medium lemon
  • 1 cup chicken stock
    - I use “Better than Bouillon”
  • 3 Tbsp capers
    - drained
  • 2 Tbsp parsley
    - optional for garnish
  • 2 Tbsp butter
    - total of 6 Tbsp is used during recipe

Preparation Instructions

  • Add flour, onion powder, salt, and ground pepper to mixing bowl
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  • Dredge chicken in flour mixture and set aside on baking sheet.
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  • Peel shallot and garlic. Finely chop shallot and mince garlic, add to prep bowl together. Zest and juice lemon and add to bowl with capers. Finely chop parsley. Divide butter into 2 Tbsp portions.
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Cooking Instructions

  • Preheat to 340°F
  • Add 2 Tbsp olive oil to pan
  • Add 1 Tbsp butter to pan
  • Add three pieces of the 2 lbs thin cut chicken breasts to pan
  • Flip ingredients
  • Flip ingredients
  • Remove first pieces of the chicken.
  • Add 1 Tbsp butter to pan
  • Add two pieces of 2 lbs thin cut chicken breasts to pan
  • Flip ingredients
  • Remove two pieces of 2 lbs thin cut chicken breasts from pan
  • Add remaining two pieces of 2 lbs thin cut chicken breasts to pan
  • Flip ingredients
  • Remove last pieces of 2 lbs thin cut chicken breasts from pan
  • Add 1 shallot to pan
  • Stir ingredients
  • Add 4 cloves garlic to pan
  • Stir ingredients
  • Add 1 medium lemon and 3 Tbsp capers, juice and zest to pan
  • Add half 2 Tbsp butter to pan
  • Stir ingredients
  • Add 1 cup chicken stock to pan slowly
  • Stir ingredients
  • Add remaining 2 Tbsp butter to pan
  • Stir ingredients
  • Add cooked 2 lbs thin cut chicken breasts and juices to pan
  • Remove from heat

Finishing Instructions

  • Plate chicken and sauce together and sprinkle chopped parsley for garnish.
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