Ready in 20 minutes
My version of a classic savory, tangy chicken saute dish. I dare you to find a tastier picatta! For best results, serve over rice pilaf or linguini if desired. May also substitue chicken breasts with veal cutlets or pork loins.
"Instead of cooking chicken in sauce I lightly breaded and quickly seared in seperate frying pan and finished by baking. The sauce was lightly (capers are very salty) placed on chicken and served with plain spaghetti noodles. Everyone enjoyed thoroughly. "- Kerrifitz
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Top-ranked recipe named "The Chicken Picatta"
Lay out chicken breasts, cover with plastic, and pound chicken breasts evenly until they are ? to ? inch thick. Pounding the chicken is a very important step if you wish your chicken to be as tender as possible. Marinade chicken breasts with 2 tblspoons olive oil, salt and pepper. Dredge chicken breasts in flour to cover.
Heat remaining 2 tblspoons olive oil in medium-large saute pan on medium-high heat/flame. Place chicken breasts into sautee pans stirring periodically to avoid sticking and or burning. After 3 minutes or when bottom of chicken breasts are a light golden brown, turn chicken breasts with tongs. Cook on other side for another 2-3 minutes or until light golden brown.
Add garlic to pan. Stir chicken and garlic together until garlic is light golden brown. Add capers and "caper juice" (from the jar the capers came in). Saute until caper juice is about half evaporated. Pour in white wine and sqeeze the juice from the fresh lemon.
When sauce starts to boil, chicken should be done. Add butter to sauce and transfer chicken from pan to bed of rice pilaf/pasta or to plate. Allow the butter to melt and the sauce to thicken for about 1-2 minutes. Pour sauce over chicken and enjoy.
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jewells75 1 year agoI did not add the capers or flour and i baked the chicken. It was very good.
Feldmacj 1 year agoI doubled the sauce and made the chicken separately. I also added 2 tablespoons of flour to the sauce to make it thicken. Great flavor and very easy. I would suggest to buy a big bottle of wine so you can have a glass while cooking!
Ajkingsley 1 year agoI doubled the sauce. Easy to make. Very good.
J9ohio 2 years agoI made this for a large group and it was tender and came out perfect. Loved the part where you tenderized the meat with olive oil/salt/pepper before you dredged with flour. I would make this a 100 times over. Thanks for the recipe.
Skosinski15 2 years agoAmazing! Made it for my family of 6! Came out perfect. The only thing I did different was I cooked the chicken separate from the sauce then added it all together at the end! Taste just like restaurant style! ?
Skosinski15 3 years agoAmazing! Made it for my family of 6! Came out perfect. The only thing I did different was I cooked the chicken separate from the sauce then added it all together at the end! Taste just like restaurant style! ?
Tekomino 3 years agoDidn't need butter or whole lemon but was good and tasty.
mdcraig62 3 years agoI used 1/2 the olive oil and added a little butter to brown the chicken. the sauce is a little lighter, if you remove the chicken from the pan, and use the wine to de-glaze the pan before adding the capers and lemon juice.
Kerrifitz 3 years agoInstead of cooking chicken in sauce I lightly breaded and quickly seared in seperate frying pan and finished by baking. The sauce was lightly (capers are very salty) placed on chicken and served with plain spaghetti noodles. Everyone enjoyed thoroughly.
CCheryl 4 years agothis recipe sounds wonderful, and i cant wait to try it, i love chicken piccata,,yummerz
tauna 4 years agoLoved this, I added more liquid and coated chicken with eggs before flour, but over all great and I will be making for my family again.
dixichiq 6 years agoThis dish was not as described. The sauce was gluey, as I believe it had too much flour in the recipe. It has definate potential, but I was glad I wasn't serving guests.
corkwin 6 years ago[I posted this recipe.]