An Easy Weeknight Dinner - Chicken Picatta

An Easy Weeknight Dinner

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Chicken piccata, with its bright lemony sauce, is one of our easiest go to recipes. The actual process to make it goes very quickly, so I always make sure to have all the ingredients fully prepped and waiting in little bowls before I begin cooking.

To that end, I squeezed two small lemons and added them to a measuring cup with some white wine. I drained and measured my capers and put them in a little bowl and added the minced parsley. Next I placed a plate next to the stove with some flour seasoned with salt and pepper for dredging the chicken. Once I was all set up, I tackled the chicken itself.

Chicken Picatta blog 2Butterflying and pounding the chicken breasts ensures they will cook evenly and the flour dredge helps thicken the sauce. 

The first step was to butterfly and pound the chicken breasts. To butterfly a boneless chicken breast, you hold the knife horizontally and slice through the thickest part of the breast. Then you open the flap you have created and lay the chicken on a piece of wax paper. Place another piece of wax paper on top and then pound the breast out with the smooth side of a hand held meat tenderizer.

This process leaves a thin, but very large sized piece of chicken that I cut in half for ease of cooking. From that point until the meal is on the table is only about ten minutes, so I made sure my side dishes of a Greek salad, sautéed beet greens and roasted asparagus were also prepped ahead.

Chicken Picatta for blog 3 Cook chicken over medium high heat to create a nice brown crust without overcooking the meat. 

Some nights like this one we skip carbs and just eat two vegetables, but this dish is also wonderful with a side of rice, orzo or bread to soak up that lovely lemony sauce.

Chicken Piccata
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Servings
2 people
Servings
2 people
Chicken Piccata
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
  • 2 boneless breast of chicken
  • 1/4 cup flour
  • 1 teaspoon salt
  • 10 grinds fresh black pepper
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup (additional) cold butter cut into slices
  • 2 tablespoons capers
  • 1 tablespoon minced fresh parsley
Servings: people
Instructions
  1. Prepare chicken breasts by butterflying and pounding them to an even thickness. Cut each breast in half and lightly season with salt and pepper. Place flour and a little more salt and pepper on a dinner plate and lightly mix to combine. Dredge each piece of chicken in the flour.
  2. Place 2 tablespoons butter and 1 tablespoon of olive oil in a large skillet and melt over medium high heat. Once pan is heated, sauté the chicken breasts until golden brown, about 3 to 4 minutes per side. Remove breasts from skillet and add wine and lemon juice. Using a whisk, stir briskly to scrape up the brown bits on the bottom of the skillet. Cook over medium high heat for 2 minutes to cook off alcohol.
  3. Add chicken stock and turn heat down to medium low. Add chicken breasts and simmer until chicken is cooked, turning breasts at least once, until chicken is cooked through (about 3 minutes per side).
  4. Remove the chicken from sauce. Remove the skillet from the burner and add the cold butter, one tablespoon at a time, whisking briskly until it is fully incorporated. Add capers and parsley and stir to combine. Return chicken to the pan and coat with sauce.
    An Easy Weeknight Dinner - Chicken Picatta
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