Description: This is a fairly simple recipe and one that will keep you coming back for more. Chicken Picatta is a classic Italian dish and with its flavorful, tangy lemon sauce and very tender breasts, it certainly deserves to be.
4 ea Chicken Breasts, boneless, skinless, about 4 oz. each
2 ea Lemons, fresh juice from one and for the other, slice very thin.
5 ea Shallots, peeled and chopped fine
2 cloves Garlic, fresh, minced
½ cup Flour
½ tsp Salt (to taste)
¼ tsp White Pepper, ground
4 ea Eggs, beaten
2 Tbsp Olive oil
½ cup White Wine, dry (or dry Vermouth)
1 Tbsp Capers
1 cup Chicken Stock or Broth
2 Tbsp Italian parsley, finely chopped
- Have your butcher slice the chicken breasts thin, as in Schnitzel.
- Squeeze one of the lemons to make juice, set aside. With the other lemon, slice very thin and set aside in separate bowl.
- Season the flour with salt and pepper, mix well.
- Dredge the chicken in the flour, lightly shake off excess flour.
- Place floured chicken into beaten eggs, making sure to cover chicken well.
- Pour olive oil into a skillet and heat till smoke point.
- Immediately add chicken covered in egg to hot oil.
- Brown chicken on one side (about 5 minutes).
- Turn chicken over, add shallots, garlic and capers, and cook for about 7 minutes, till shallots are translucent.
- Add White wine and deglaze, reduce for a minute or two.
- Add chicken stock, let cook about another minute or two, reducing sauce by about a third.
- Add sliced lemon.
- Finish with parsley and adjust seasoning.