Chicken Picatta
Chicken picatta isn’t something that I grew up with. My mother and aunts made a tremendous array of Italian dishes but no chicken picatta. I sometimes wonder if it’s a real Italian recipe and not something like Fettuccini Alfredo, which was invented in America. It’s a dish that I enjoy and order often when we go out to eat. Chicken with a lemon sauce, what’s not to like? Since I didn’t have a family recipe to go on, I looked through a few online. I put together a combination of things that appealed to me.
Ingredients:
- 1 ½ lb cutlets
- Salt and black pepper
- ¼ cup flour
- Olive oil for browning
- 1 tbsp. finely chopped shallot (optional)
- ½ cup white wine
- ½ lemon cut into thin wedges
- ½ cup chicken stock
- 2 tbsps. rinsed capers
- 1 tbsp. chopped parsley
- 3 tbsps. butter
If you can’t get cutlets, 3 chicken breasts should give you 9 cutlets. Season the room temperature cutlets with salt and pepper and dredge in the flour. Shake off any excess flour and lightly brown in oil and remove. Cook in batches so you don’t crowd the pan. Pour off chicken fat from pan if any. Add more oil and cook the shallots on low until soft. Add the wine and deglaze the pan.
Add the lemon slices and sauté for a few minutes before adding the chicken stock. Simmer for a few minutes and then lower the heat. Add the lemon juice, capers, parsley, and whisk in the butter. Pour the sauce over the cutlets and serve.
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