Chicken Picatta

I love Chicken Picatta! I have been to many, many Italian restaurants and always order Chicken Picatta. I have found very few I really like. This recipe reminds me of those restaurants.

Chicken Picatta

1 lb. boneless, skinless chicken breasts
all-purpose flour, seasoned with salt & pepper
2 eggs, beaten
3 Tbsp oil
3 Tbsp unsalted butter
1 c. whiter wine
1/4 c. capers, rinsed and drained
1 c. chicken stock
1-2 Tbsp fresh lemon juice
1/2 c. unsalted butter, chilled and cubed

Pound the chicken with a mallet until it is 1/8″ thick then cut into thirds and coat with the seasoned flour. Put the4 beaten egg in a bowl and mix together with 2 Tbsp water. Coat the chicken in the egg mixture, draining off any excess.
Heat the oil and butter in a non-stick 12″ skillet. Cook the chicken, in batches, for 3-5 minutes, or until golden brown on both sides. Drain on paper towels, cover and keep warm while cooking remainder of chicken.
Pour off the oil from the pan, add the wine and capers, and cook for 8 minutes, or until almost dry. Add the stock and cook for 5 minutes, or until reduced by half. Add 1 Tbsp lemon juice, then transfer the sauce to a small saucepan. Whisk in the cubes of butter. without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary. Transfer the chicken back to the skillet, pour in the sauce, and cover and leave 2 minutes before serving.

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