Chicken Picata

Recipe look good to you?     

Chicken Picata Ingredients

2 Chicken breasts skinless (1 1/2 pound total)	4 tablespoons Olive oil
1/3 cup Flour	3 tablespoons Lemon juice
2 tablespoons Parmesan grated	1/2 cup Chicken broth or white wine
Salt to taste	1/4 cup brined capers
4 tablespoons Sweet butter	1/4 cup Parsley chopped

Instructions for Chicken Picata

1 Cut the chicken breast halves in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them each into two pieces. If the pieces are pretty thick still, put them between two pieces of plastic wrap and pound them with a meat hammer to an even 1/4-inch thickness.

2 Mix together the flour, salt and pepper, and grated Parmesan. Rinse the chicken pieces in water and dredge them thoroughly in the flour mixture, until well coated.

3 Heat the olive oil and 2 Tbsp of the butter in a large skillet on medium high heat. Add half of the chicken pieces (you don't want to crowd the pan). Brown well on each side, about 3 minutes per side. Remove from pan and reserve to a plate, cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing the sauce.

4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.


Main Ingredient: ChickenCuisine: Italian

More like this...

Turkey Picata

Fillet of Sole Picata

Parmesan Crusted Chicken

Chicken Milanese - Breaded Chicken Cutlets

Butter Chicken (Chicken Makhani)