Chicken Picatta Recipe

inspired by

@luilui

Sep 22 2025

•

30m

•

Serves 2

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Recipe information

Make Chicken Picatta in just 30m. Hand pounded and pan sautéed chicken (with minced shallots), capers, white wine and a fresh lemon butter sauce. Served over fresh linguine

Preparation of Chicken

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 using a meat mallet.

2. Season and Dredge

Season the pounded chicken breasts with salt and black pepper. Dredge each piece in all-purpose flour, shaking off the excess.

Cooking the Chicken

3. Sauté the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

4. Make the Sauce

In the same skillet, add the butter and minced shallots. Sauté for about 2 minutes until the shallots are translucent.

5. Add Capers and Wine

Stir in the capers and white wine, scraping the bottom of the skillet to deglaze and incorporate any brown bits. Allow to simmer for about 3-4 minutes.

6. Finish the Sauce

Add the fresh lemon juice and return the chicken to the skillet. Cook for another 2 minutes until the chicken is heated through and the sauce has thickened slightly.

Cooking the Pasta

7. Cook the Linguine

While the chicken is cooking, bring a large pot of salted water to a boil. Add the fresh linguine and cook according to package instructions, usually about 3-4 minutes, until al dente.

8. Drain the Pasta

Drain the linguine and reserve a bit of the pasta water. Toss the pasta with a drizzle of olive oil to prevent sticking.

Serving

9. Plate the Dish

To serve, place a portion of linguine on each plate, top with the sautéed chicken, and spoon the lemon butter sauce over the top. Garnish with chopped parsley.