Chicken Picatta Recipe

Inspired by Palermo Ristorante

Time30m

Serves4

Capers, Beurre Blanc, Angel Hair

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Ingredients

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Main Ingredients

4 pieces Boneless, skinless chicken breasts

1 cup 00 bread flour

3 tablespoons olive oil

1 stick Unsalted butter

2 tablespoons Capers

1 tablespoons Fresh lemon juice

8 ounces Angel hair pasta

2 tablespoons Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Pasta

Cook the angel hair pasta according to the package instructions in salted boiling water. Drain and set aside.

Prepare the Chicken

Pound the chicken breasts to an even thickness and season both sides with salt and pepper. Dredge the chicken in flour, shaking off the excess.

Cook the Chicken

In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add the capers and lemon juice, scraping up any browned bits from the bottom. Add the butter and let it melt, stirring until combined and smooth.

Combine and Serve

Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for 1-2 minutes. Serve over the cooked angel hair pasta and garnish with chopped parsley.