Chicken Picatta

Yield: 4 servings

Tonight for dinner I made Chicken Picatta, another lovely recipe from Mrs. Giada de Laurentiis. Can you tell that I love her? Anyways, the chicken was simple to make and...

Tonight for dinner I made Chicken Picatta, another lovely recipe from Mrs. Giada de Laurentiis. Can you tell that I love her? Anyways, the chicken was simple to make and came out very flavorful, especially for the lack of ingredients! I’m not very good a handling raw chicken and cutting it (butterflying, etc). Does anyone have any tips with that? I know what I’m suppose to do but I just can never cut it evenly! Grr…

Chicken Picatta

000
Yield 4 servings     adjust servings

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

    In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

    Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

by

Recipe Notes

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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4 Responses to “Chicken Picatta”

  1. #
    Donna-FFW — April 29, 2009 at 9:59 pm

    This dish along with your pasta primavera looks fantastic. Nice photos and I want to try them!

  2. #
    Tessa — April 30, 2009 at 2:11 am

    Thanks so much! Let me know what you think if you try them πŸ™‚

  3. #
    Anonymous — August 14, 2009 at 5:50 am

    This is a recipe just for me, how I like my chicken, saucy! I will try this looks so good and tasty
    xxx Rete xxx

  4. #
    pixie — June 26, 2012 at 6:14 pm

    this is delicious. making it again today!

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