SHANNON'S CUTTING BOARD

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Classic Chicken Picatta


AhHhHhHh lemony chicken, salty capers, and fresh picked parsley. Another 30 minute mid-week dinner to save the day. Serve it with a steam vegetable, pasta, or even couscous! Honestly today I was sitting on my couch post-microneedling (yikes) thinking of the quickest dinner I could make with chicken I had in the freezer. I found capers in my pantry, a few lemons in the fridge, saw my parsley in my garden wasn't completely shot yet from the cold front we got, and I got to defrosting. So simple, but sooo good!


Start by seasoning your chicken with salt and pepper.

In a shallow dish, add about a 1/2 cup of flour and 3 tablespoons of finely grated parmesan. Very lightly coat the chicken in the flour and set aside. The flour is really what keeps the moisture in the chicken and separates it from the oil, so it stays the nice and juicy chicken breast we want.


In a large pan heat 3 tablespoons of olive oil and two tablespoons of softened butter over medium heat. The oil can withstand a higher burning temp than the butter, so it comes in with the assist. We don't need this oil crazy hot, and definitely not smoking. We just want it hot enough to brown the chicken with a nice sizzle. This will take about 4 minutes per side.

Once the chicken is brown, remove it from the pan and set it aside, keeping these dripping in the pan.

In a bowl add your freshly squeezed lemon juice, chicken broth, white wine, and capers.


Turn the heat to medium-high on the pan you used to cook the chicken. Add the lemon juice, chicken broth, white wine, and capers to the drippings and let simmer while scrapping the pan to deglaze.


Add the chicken back to the pan and simmer for about three minutes , flipping the chicken occasionally. The flour from the chicken will help thicken the sauce.


Remove the chicken from the pan. Add another tablespoon of butter to the pan and stir. Once the sauce has thickened a bit, pour it over the chicken and serve immediately.

Ingredients:

  • 4 boneless skinless chicken breasts, halved

  • 1/2 cup flour

  • 3 tablespoons parmesan cheese, finely grated

  • 2 lemons, squeezed

  • 1/2 cup chicken stock

  • 1/2 cup dry white wine

  • 3 tablespoons olive oil

  • 4 tablespoons butter

  • 3 tablespoons capers

  • 2 tablespoons fresh parsley, chopped

  • salt and pepper

Instructions:

  1. Season your chicken with salt and pepper.

  2. In a shallow dish, add about a 1/2 cup of flour and 3 tablespoons of finely grated parmesan. Very lightly coat the chicken in the flour and set aside.

  3. In a large pan heat 3 tablespoons of olive oil and two tablespoons of softened butter over medium heat.

  4. Add the chicken and cook until golden brown, about 4 minutes on each side.

  5. In a bowl add your freshly squeezed lemon juice, chicken broth, white wine, and capers.

  6. Once the chicken is brown, remove it from the pan and set it aside, keeping these dripping in the pan.

  7. Turn the heat to medium-high on the pan you used to cook the chicken. Add the lemon juice, chicken broth, white wine, and capers to the drippings and let simmer while scrapping the pan to deglaze.

  8. Add the chicken back to the pan and simmer for about three minutes , flipping the chicken occasionally.

  9. Remove the chicken from the pan. Add another tablespoon of butter to the pan and stir. Once the sauce has thickened a bit, pour it over the chicken and serve immediately!



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