Chicken Picatta Recipe

Prepare chicken

Pat chicken tenderloins dry with paper towels. If pieces are uneven, gently pound between plastic wrap to an even thickness of about 1/4 inch.

Season and dredge

In a shallow bowl combine flour, 1 tsp salt and 1/2 tsp pepper. In another bowl whisk eggs with milk until homogenous. Season chicken lightly with remaining salt and pepper. Dip each tenderloin first into flour (shake off excess), then into egg mixture, then back into flour for a light coating. Set on a wire rack.

Sear chicken

Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in a single layer (do not crowd), cook chicken 2-3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate and tent with foil. Add additional 1 tbsp butter to pan if pan looks dry between batches.

Make pan sauce

Reduce heat to medium. Add minced garlic to the skillet and sauté 20-30 seconds until fragrant (do not burn). Carefully pour in 1 cup white wine (or chicken stock) to deglaze, scraping browned bits with a wooden spoon. Simmer 2-3 minutes to reduce slightly. Stir in 3 tbsp lemon juice, 2 tbsp rinsed capers and remaining 2 tbsp butter. Swirl the pan until butter melts and sauce thickens slightly, about 1-2 minutes. Taste and adjust seasoning with a pinch of salt and pepper.

Finish and serve

Return chicken to the pan and spoon sauce over to warm through for 30-60 seconds. Sprinkle chopped parsley over the chicken and garnish with lemon slices. Serve immediately alongside mashed potatoes and ratatouille, spooning extra sauce over the chicken.

Place peeled and cut potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12-15 minutes.

Drain potatoes well and return to warm pot over low heat for 30 seconds to dry. Add 2 tbsp butter and warmed 1/2 cup milk. Mash with a potato masher or ricer until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp pepper, taste and adjust. Keep warm until ready to plate.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté 3-4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until aromatic.

Add diced eggplant and cook 5 minutes, stirring occasionally, until it begins to soften. Add zucchini and red bell pepper and continue to cook 4-5 minutes until vegetables are tender-crisp.

Stir in diced tomatoes, 1/2 tsp thyme, 1/2 tsp oregano, 3/4 tsp salt and 1/4 tsp pepper. Reduce heat to low, cover partially, and simmer 5-7 minutes until flavors meld and excess liquid reduces. Stir in chopped basil or parsley if using. Taste and adjust seasoning.