Chicken Picatta

This was one of my favorite dishes growing up. Every year on my birthday, I got to pick the meal for dinner and, vegetarian years excepted, the meal always rotated between chicken picatta and chicken parmesan. Always. Even as a kid I loved vinegary things like capers and tangy things like lemon and my love of the two has only grown over the years.

Traditionally, you are meant to butterfly the chicken breasts, which is fine and all if you want to go to the effort and dealing with sharp knives. I tend to cause myself great bodily harm when attempting to do something like that, so I like to pound the chicken with the flat side of a meat tenderizer. It also doubles as a great stress reliever.

This is a recipe I’ve made a million times, so the measurements are more rough suggestions than strict rules. I like a lot of capers, garlic, and lemon, but if you don’t just adjust to your tastes.

Chicken Picatta
Serves 2

  • 2 boneless, skinless chicken breasts, trimmed
  • 1/2 cup all-purpose flour (I used Bob’s Red Mill GF All-Purpose Baking Mix)
  • 2 tablespoons butter (extra might be needed)
  • 1 tablespoon olive oil
  • 1/2 cup white wine (you could substitute stock if desired, but wine gives a better flavor)
  • juice of 1 lemon
  • 2-4 tablespoons capers
  • 2-4 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt butter with olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove pan from heat and add chicken to the plate.
  3. Into the pan add the lemon juice, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor (these are the best bits). Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. If pan is looking dry, add 1 tablespoon butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
  4. Serve and enjoy!

6 thoughts on “Chicken Picatta

  1. I love chicken picatta! but my teenagers not so much. So I have found the perfect solution for making everyone happy in the family. Perform all the steps in your recipe for cooking the chicken and before you add the capers take a portion out for those picky teenagers and then finish the rest of the recipe for the adults. Win Win solution. Take Care

    • Hi Sarah! Normally I serve the chicken with something to help soak up all the sauce, like potatoes, rice or pasta (pasta is more traditional, but i’m just not really a fan) and some green veg. Green beans and broccoli go really well with the sauce as well, sometimes that’s all you need. Hope you enjoy!

  2. Pingback: Sunday Summary: November 13, 2011 | Clare Cooks!

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