Jul 13 2026
Restaurants›Spezia›Spezia Airline Chicken Breast Picatta Recipe

Spezia Airline Chicken Breast Picatta Recipe

Inspired by Spezia
Time1h
Serves4

Lemon, caper, and rosemary sauce with parsley, served with Spezia mashed potatoes with porcini sauce and fresh asparagus.

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Ingredients

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Chicken Picatta

Spezia Mashed Potatoes

Fresh Asparagus

Method

Chicken Picatta

  1. 1

    Prepare the Chicken

    Season the chicken breasts with salt and black pepper on both sides.

  2. 2

    Dredge the Chicken

    Coat each chicken breast in all-purpose flour, shaking off the excess.

  3. 3

    Cook the Chicken

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

  4. 4

    Make the Sauce

    In the same skillet, melt the butter over medium heat. Add lemon juice, capers, and rosemary. Stir and cook for 2-3 minutes until the sauce thickens slightly.

  5. 5

    Combine

    Return the chicken to the skillet, spoon the sauce over it, and cook for an additional 2 minutes. Remove from heat and stir in fresh parsley.

Spezia Mashed Potatoes

  1. 6

    Prepare the Potatoes

    Peel and chop the potatoes into uniform pieces.

  2. 7

    Boil the Potatoes

    Place the chopped potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook until tender, about 15-20 minutes.

  3. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, porcini mushroom powder, salt, and black pepper. Mash until smooth and creamy.

Fresh Asparagus

  1. 9

    Prepare the Asparagus

    Trim the tough ends off the asparagus and rinse under cold water.

  2. 10

    Cook the Asparagus

    In a separate skillet, heat olive oil over medium heat. Add the asparagus, season with salt and black pepper, and sauté for 5-7 minutes until tender.

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