Best Savory Chicken Picatta Recipes

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

SAVORY CHICKEN PICATTA

Steps:

• Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too.
• Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about ¼ inch thick.
• In a shallow baking dish or even a plate, combine the flour, salt, and pepper.
• Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
• Add the butter to the pan and let it heat until it turns foamy.
• dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.
• Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.
• Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.
• With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately.
• Serve with orzo pasta or white rice sprinkled with parsley, salt, and pepper, and halved grape tomatoes.

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!