Chicken Picatta Recipe
w / choice of Tomato Bouillon or Creamy Lettuce Soup or Mixed Green Salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Entrée
Method
Entrée
- 1
Pound each chicken breast to an even thickness of about 1/4 inch. Season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess.
- 2
Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter (for searing). When the butter foams, add the floured chicken and cook until golden on both sides and cooked through, about 3-4 minutes per side. Remove to a plate and tent with foil to keep warm.
- 3
With the heat kept at medium, add lemon juice to the skillet; scrape up any browned bits from the bottom. Pour in the wine (or chicken stock) and simmer for 1-2 minutes to reduce slightly.
- 4
Stir in capers and return the chicken to the pan. Simmer for 1-2 minutes to meld flavors.
- 5
- 6
Serve the Chicken Piccata with your choice of Tomato Bouillon, Creamy Lettuce Soup, or Mixed Green Salad on the side.