Picatta Recipe
Capers & lemon white wine sauce.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge in Flour
Place the all-purpose flour on a plate and dredge each chicken breast in flour, shaking off the excess.
- 3
Mince Garlic
Peel and mince the garlic cloves finely.
- 4
Chop Parsley
Rinse and chop the parsley finely for garnish.
Cooking
- 5
Heat Oil
In a large skillet, heat the olive oil over medium-high heat.
- 6
Cook Chicken
Add the dredged chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- 7
- 8
Add Capers and Wine
Stir in the capers and white wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for about 2 minutes.
- 9
Add Lemon Juice
Stir in the lemon juice and return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes.
- 10
Garnish and Serve
Remove from heat, sprinkle with chopped parsley, and serve immediately with the sauce drizzled over the chicken.