Jul 13 2026
Restaurants›Lui Lui›Chicken Picatta Recipe

Chicken Picatta Recipe

Inspired by Lui Lui
Time30m
Serves2

Hand pounded and pan sautéed chicken (with minced shallots), capers, white wine and a fresh lemon butter sauce. Served over fresh linguine

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Ingredients

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Chicken

Pasta

Method

Preparation of Chicken

  1. 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. 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

  1. 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.

  2. 4

    Make the Sauce

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

  3. 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.

  4. 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

  1. 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.

  2. 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

  1. 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.

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