Chicken Picatta Recipe
chicken scallopine sauteed with vino bianco, lemon, & capers
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Chicken
Pound the chicken breasts to about 1/2 inch thickness for even cooking. Season both sides with salt and black pepper.
Dredge the Chicken
Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off the excess.
Cooking
Heat the Pan
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until hot.
Cook the Chicken
Add the chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, scraping the bottom of the pan to deglaze. Let it simmer for about 2-3 minutes.
Add Lemon and Capers
Stir in the fresh lemon juice and capers, and let the sauce cook for an additional 2 minutes. Adjust seasoning with salt and pepper to taste.
Combine Chicken with Sauce
Return the chicken to the skillet, coating each piece with the sauce. Cook for another minute to heat through.
