Go Back Email Link
–+ servings

Chicken Picatta

They say the way to a man's heart is through his stomach—and this dish is how I won my husband's.
This elegant Italian-American classic offers tender, golden-seared chicken cutlets, simmered in a buttery, lemon sauce. Briny capers & this citrusy glaze, deliver a perfectly balanced, tang in every savory bite.
It is delicious and the entire dish cooks in just 10 minutes, making it ideal for busy weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 lemon thinly sliced
  • 2 large chicken breasts halved horizontally into 4 thin cutlets
  • 1/3 cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 3 tablespoons butter divided
  • 1/4 cup chicken broth
  • 1/4 cup white cooking wine
  • 1/3 cup fresh lemon juice
  • 3 tablespoons brined capers
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 8 oz. Angel hair pasta 1/2 a box

Method
 

  1. After butterflying the chicken into four pieces, cover with plastic wrap and gently pound with a meat mallet to flatten and tenderize.
  2. Season cutlets with salt and pepper, then dredge evenly in flour, shaking off excess.
  3. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat.
  4. Fry chicken for 3 minutes per side until golden brown, then remove to a plate.
  5. Pour broth, wine, lemon juice, and capers into the hot skillet, scraping up any browned bits.
  6. Add lemon slices and bring to a boil and let the liquid reduce by half, approximately 3 minutes.
  7. Whisk in the remaining 2 tablespoons of butter, return chicken to pan, and garnish with parsley.
  8. Meanwhile, boil a large pot of heavily salted water (about 1 tablespoon of salt) and 1 tablespoon of oil.
  9. Cook the pasta for 3-5 minutes and then drain.
  10. Serve the chicken over the pasta.

Tried this recipe?

Let us know how it was!