Chicken Picatta

Simple, brightened with lemon, and comprised of ingredients I typically have on hand, Chicken Picatta is a great quick-dinner favorite.   Paired with roasted potatoes and sauteed spinach, the meal can be ready in about twenty minutes and is impressive enough to satisfy last minute guests.

Chicken Picatta


2 boneless, skinless chicken breasts
salt and pepper, to taste
1 1/2 c. flour (wondra* or cake flour if you have it)
2 Tbs. olive oil
1 c. white wine
6 Tbs. butter, room temperature
1 Tbs. capers
1 Tbs. lemon juice
2 Tbs. parsley, chopped


Place chicken breasts between two pieces of plastic wrap, and pound thin (about a half inch.)

Heat olive oil on medium high.  Season chicken breasts with salt and pepper, and dredge lightly in flower.  Cook chicken breasts for approximately 4 minutes on each side, and remove to a warm oven.

Deglaze the pan with white wine, and reduce until barely any liquid remains (what’s called ‘au sec.’)  Whisk in butter, a tablespoon at a time.  Add lemon juice and capers.  Distribute sauce between the chicken breasts and top liberally with parsley.

* Cooks like to use Wondra flour and other low-protein flours for dredging because they are less likely to clump!  All-purpose flour is fine, though, so don’t let that stop you.


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