Chicken Picatta
My love for Chicken Picatta goes all the way back to when I was waiting tables during my university days. I worked in an authentic Italian restaurant and from time to time we’d get treated to this wonderful dish for our staff meal. I’ve probably been making the recipe for my family and friends for over 20 years now, and nobody seems to be complaining.The dish itself features tender chicken scallopini lathered in a wonderfully delicious sauce consisting of white wine, fresh lemon, and butter – all topped with glorious capers. Who could ask for more?
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Peel and mince garlic, juice and grate lemon, prepare lemon for garnish, drain capers, measure and separate all ingredients.
Cooking + Assembly
- Remove tenderloin (if present) from chicken and slice in half. Cut the chicken breasts diagonally on a 45 degree angle in order to form a scallopini. Sprinkle chicken with salt and allow to sit for at least 20 minutes.
- Add flour and and smoked paprika to a medium mixing bowl and whisk to combine. Add chicken scallopini and toss to fully coat with flour mixture.
- Add oil to a frying pan and heat over medium. Once the oil begins to shimmer, add chicken and sauté until fully cooked and golden brown (about 10-12 minutes). Remove chicken and any liquid from the pan and set aside.
- Add garlic to the pan and allow to cook for approximately 1 minute. De-glaze the pan with white wine and bring to a simmer. Reduce heat to medium-low and continue to simmer for approximately 5 minutes.
- Add lemon juice, lemon zest, and butter to the pan and stir with a wooden spoon. Cook for approximately 3 minutes, stirring regularly until smooth and creamy.
- Return chicken to the pan and toss to cover completely. Add capers and continue to cook for an additional 2 minutes. Garnish with the remaining fresh lemon and serve immediately.
Notes
- This recipe can be made Keto-friendly by substituting the white flour for almond flour.
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