Prep Time  20minutes
Cook Time  12minutes
Total Time  32minutes

Chicken Picatta

Chicken picatta is one of the simpler ways to make a tasty chicken dish.  You only need a few ingredients, that are readily available, and the prep and cook time is pretty quick.  In this recipe video, I make my version the Italian classic.  The lemon juice and white wine give the sauce a nice tangy acidic taste, and the capers a good saltiness and a bit of texture.  Try serving this with some rice, or to keep with the Italian theme, try some polenta.

Recipe Overview and Keys to Success

  • One of the most important things in any chicken recipe is to not overcook the chicken.  Over cooked chicken is dry, tough and unappreciated by your guests.  As I show you in the video, I like to pound the chicken flat, which makes it easier to cook quickly and keep juicy.  I’ll also show you the queues that tell you when it’s cooked right.
  • I like to coat my chicken breast in flour, as that gives the outside a bit of a crust, and the flour helps to thicken the sauce.  If you want to skip the flour, (which I’ve advised my gluten-free friends to do)  you absolutely can; but I think it’s better with that coating.  Make sure you pan is very hot or the flour won’t caramelize. 

Ingredients for Chicken Picatta (for 2)

  • Two chicken breasts
  • Flour to coat the chicken
  • One lemon
  • Half cup of white wine
  • Half cup chicken stock
  • Juice of one lemon
  • 1 shallot diced
  • 1 garlic clove minced
  • 1.5 Tablespoons of capers
  • Tablespoon of parsley
  • 2 Tablespoons of butter

Preparing the Chicken

  • As I show in the video, I’ve used chicken breasts, but there’s no reason you can’t use other cuts – chicken thighs would be great
  • I also like to pound out the chicken to make it more uniformly thin.  That makes the cooking a bit easier, and is more traditional.
  • To pound the chicken out, place the chicken breast between two sheets of plastic wrap that you’ve sprinkled some water on for lubrication
  • Using a “pounder” or anything with some heft to it (I like to use a wine bottle) gently start to pound on the chicken breast, starting at the thickest area.
  • I use light pressure at first, as it’s easy to use a bit more if you’re not making progress; it doesn’t take a whole lot of effort
  • I find it’s better to use a lot of light taps, than just a few hard ones, and as you continue to pound the chicken, moving from the thicker to the thinner parts, you’ll see the chicken spreading out
  • When you get to about a half inch thick, your done and you can do the remaining pieces
  • Once pounded out, season both sides of the chicken with salt and pepper, and then coat both sides in a dusting of flour

Making the Chicken Picatta

  • Heat a sauté pan until hot, and add olive oil to coat
  • Add the chicken and sear one side – in the video, I show how to tell when it’s time to flip the chicken
  • After 2 – 3 minutes, flip the chicken and sear on the other side until just cooked through, about another 1 – 2 depending on the thickness of the chicken
  • Remove the chicken and place in a warm area (like a 200 degree oven while you make the sauce)
  • Add a tablespoon of butter or olive oil to the pan, and the garlic and shallot and sauté over low heat until softened (about 2 minutes)
  • Add the lemon juice and white wine and deglaze the pan with a wooden spoon.
  • Let the liquid reduce by half, and add in a half cup of chicken stock; again let the liquid reduce by half
  • Add the capers, and the butter over low heat and stir everything to blend it all together
  • Add the chicken back to the sauce to warm it for a few minutes.  Garnish with the chopped parsley and serve drizzling the sauce over the chicken

Hope you enjoy!!

Chicken Picatta

Comments (4 )

Reply
Anonymous
December 11th, 2011 - 7:45am
Just delicious and easy Chicken Picatta...perfect for a Sunday evening here in Finland !!! Thanks for sharing, Aquaviva
Reply
Anonymous
April 16th, 2012 - 6:48pm
Love chicken piccata!
Reply
Anonymous
April 27th, 2012 - 6:27pm
skipped the capers as we hate them. Otherwise yummy!! and super easy. will definitely make again.
Kind of love that you: a) called it veal picatta , and b) left out the white wine completely, plus c) used completely different quantities than in the writtne recipe above. Kind of hilarious.

Leave a comment

Top Categories

Our most popular recipes in our most popular foods.


Pork

Tired of dull, dry pork? So are we! Learn how to make the best chops on the block.

Steak

Fear not! The grill, the pan, the oven, we've got you covered with the recipes and techniques to get the perfect steak...

Pasta

Our best pasta recipes & techniques will have you cooking like an Italian Grandma.

Chicken

The best chicken recipe, is the well-cooked chicken recipe. Learn our secrets now...