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Chicken Picatta is usually thought to be an Italian dish, but was actually developed in the United States. The dish consists of scaloppini style (flattened cutlets of meat, seasoned then dredged in flour) lemon juice, wine, stock and capers. It’s relatively easy to make, and deliciously tart and satisfying. Keep this recipe in your “easy to reach” section; you’ll want to make it often.
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Serving size: 2 portions
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Ingredients:
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2-6 oz. pieces of skinless, boneless breasts of chicken
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1 cup flour for dredging
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4 tablespoons of butter
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¼ cup white wine
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¼ cup chicken stock
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2 tablespoons fresh lemon juice
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2 tablespoons capers
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2 tablespoons flat leaf Italian chopped parsley
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Salt and pepper to taste
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Directions:
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Cut the chicken breasts in half, place plastic wrap over the meat and beat with a meat tenderizer until the surface is flat. Season both sides of the chicken with salt and pepper, and dredge with flour. Place a medium saucepan on high heat; add 2 tablespoons of butter. Once the butter is melted, and the pan is adequately hot, add the chicken and sear on both sides. Cook the chicken until browned on both sides, then place on a plate. Deglaze the pan with the white wine, chicken stock, and lemon juice. Once the liquid has reduced by half add the remaining 2 tablespoons of butter and stir. Add the parsley and season with salt and pepper. Pour the sauce over the chicken and serve. Enjoy!
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Happy Cooking!
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Chef Chuck Kerber
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[email protected]
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Рецепт Chicken Picatta
American