Chicken Picatta Recipe
Egg battered chicken breast and capers with a white wine lemon sauce
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Ingredients
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Chicken Preparation
Sauce Preparation
Method
Chicken Preparation
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Batter the Chicken
Set up a breading station: one plate with flour, another with beaten eggs (whisk the eggs in a bowl). Dredge each chicken breast in flour, shaking off excess, then dip into the egg to coat completely.
Cooking the Chicken
- 3
Heat the Oil and Butter
In a large skillet, heat the olive oil and butter over medium-high heat until hot.
- 4
Cook the Chicken
Add the battered chicken breasts to the skillet, cooking them for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauce Preparation
- 5
Deglaze the Pan
In the same skillet, add the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
- 6
Add Lemon and Capers
Stir in the fresh lemon juice and capers. Let the sauce simmer for about 3-4 minutes until slightly reduced.
- 7
Finish the Sauce
Add the chopped parsley to the sauce, stirring to combine. Adjust seasoning with salt and pepper to taste.
Serving
- 8
Combine and Serve
Return the cooked chicken to the skillet, spooning the sauce over the chicken. Cook for an additional minute until heated through. Serve immediately with sauce drizzled on top.