Chicken Picatta is an easy Italian dish to make and is a crowd-pleaser so consider making it for company.
Picatta refers to the sauce which consists of lemon, parsley and butter.
Easy Chicken Picatta
Chicken Picatta is an easy Italian dish to make and is a crowd-pleaser so consider making it for company.
Picatta refers to the sauce which consists of lemon, parsley and butter.
Ingredients
- 4 large chicken breasts boneless and skinless
- 1 pinch Sea salt and freshly ground black pepper
- 1/2 cup all-purpose flour for dredging
- 1/4 cup unsalted butter
- 5 tbsp. olive oil
- 1/3 cup fresh lemon juice 3 lemons
- 1/2 cup white wine or chicken stock
- 1/4 cup capers rinsed
- 1/3 cup fresh parsley chopped
- 1/4 cup unsalted butter
Instructions
- Butterfly each chicken breast, which is essentially is slicing the breast horizontally into two pieces. Season with salt and pepper. Place the flour into a shallow dish and dredge each chicken piece into the flour and then shake off the excess.
- Heat a large skillet on medium to high heat, melting the butter and oil together. When the mixture starts to sizzle, add your chicken breasts. After 5 minutes the chicken should be a nice medium brown colour. Turn over to cook the other side for another 5 minutes or until you reach that golden brown colour on the other side. Remove each piece to a platter and set aside.
- Don't clean the pan! Turn the heat to low medium, add the lemon juice, wine or chicken stock and the capers. Bring to a boil, ensuring that you use a wooden spoon to scrape up brown bits from the pan.
- Add the chicken back to the pan and simmer for 5 minutes. Remove chicken your serving platter or plate individual portions, 2 per person.
- Add the 1/4 cup butter to sauce and to incorporate it. This will thicken the sauce and give it a really rich flavour. Pour sauce over chicken and garnish with the parsley.
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