Chicken Picatta is a delicious dish made with lemon, capers, olive oil, wine and butter. I only used a small amount of butter to try and keep it lower fat. Most recipes that I have seen use at least 5 or 6 tablespoons, which I feel is a lot. I made this for my son’s birthday so it’s definitely a “special occasion” dish as it takes a bit more time than a normal every day chicken dish, but it’s so worth it because it tastes amazing! I love the sourness of the lemons and the saltiness of the capers. All the ingredients compliment each other so well. So to see the recipe for this delicious Chicken Picatta, keep on reading!
1 – 1 ¼ lbs. boneless skinless thin sliced chicken breasts
1 cup all purpose flour (you will probably have left over)
1-2 cups flavored bread crumbs (a lot will also be left over)
3 tbsp. butter (divided)
2 tbsp. olive oil
1 tbsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley
1 beaten egg with about ¼ cup water added to it and the dried seasonings
1/3 cup fresh lemon juice
½ cup dry white wine
3 tbsp. capers, rinsed and drained
3 tbsp. fresh chopped parsley
Salt and pepper, to taste
Season the chicken with salt and pepper, dredge it in the flour, then dip it in the egg mixture and shake off the excess. Roll it in the bread crumbs, again shaking off the excess. Repeat with the remaining cutlets.
Over medium low heat add the olive oil and half of the butter. When the oil and butter start to sizzle lay the cutlets gently in the pan, two at a time. Do not crowd the pan. You will probably need to do this in batches. Cook the chicken for about 3 minutes until golden brown and then carefully turn over and cook for another 3 minutes, until chicken is cooked through and golden. After all the chicken is cooked, set aside to keep warm.
Add the lemon juice, wine and capers into the pan and bring to a boil to boil of the alcohol, scraping all the little browned bits. These brown bits will add a lot of flavor. Once boiling, lower the heat to a simmer and cook for another minute. Add the butter and swirl into the sauce until melted. Return the chicken back into the pan and coat the chicken with the sauce. Sprinkle the parsley on top and serve!