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chicken picatta recipe

September 28, 2009

This is one of those recipes that’s so good and easy you’ll no doubt be convinced to stay home and cook vs. go to the local Italian joint.  At least I hope so.  Now, if your ‘local’ (read:  large conglomerate focus group tested food product serving place more eager to appease stock holders than diners) Italian joint begins with “Olive” and ends in “Garden” I just don’t know what to tell you.  Just.  Don’t.  Know.

This simple, yet classic Italian dish utilizes pan drippings and simple deglazing to create a delicious and tangy sauce that’ll have you coming back for more.  Me, I like my chicken picatta and sauce on the lemony side.  If you share the same sentiment you’re a winner in my book –cook as detailed below.  If you fancy chicken picatta that’s not all that heavy on the lemon stuff simply add less lemon juice.  Duh.  Eat up.


3 chicken breasts butterflied (cut so they are half as thick)

White flour

2 TBS butter

2 TBS extra virgin olive oil

8 ozs. chicken stock

Juice of 1 lemon

4 TBS capers and brine

1 medium shallot finely minced

Salt and pepper to taste


Using a cooking mallet pound the chicken breasts until they are about a quarter of an inch thick, if not thinner.  Season w. salt and pepper and coat in a thin layer of flour.

Add the butter and olive oil to a large skillet over high heat.  Make sure you are NOT using a non stick pan, other wise this won’t work.  When very hot add the chicken and cook for a minute or so on each side or until brown (the goal here) and, well, cooked.



What can brown do for you

What can brown do for you

When cooked remove the chicken and add the shallot to the pan, cooking for 1 minute.

Add the stock, capers and brine, and lemon juice.  Scrape the brown bits on the bottom of the pan until dissolved.



Cook for a few minutes, season accordingly w. salt and pepper, and add a small pad of butter (optional).

Pour over the chicken and eat.

Serve with:

Pesto and Peroni.

finished chicken picatta

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