chicken picatta
(1 rating)
This a recipe my family loves! Its easy and tasty! I serve it with egg noodles and a sprinkling of grated parmesan cheese.
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
25 Min
Ingredients For chicken picatta
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6very thin cut, boneless, skinless chicken cutlets
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1/2 cflour-seasoned with 2 tsp. kosher salt and 1 tsp. black pepper
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4 Tbspbutter
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4 Tbspolive oil, extra virgin
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1 cdry white wine-i use a chardonnay or pinot grigio
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1lemon-juiced
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3 Tbspcapers
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12 ozegg noodles-cooked according to package directions
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grated parmesan cheese
How To Make chicken picatta
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1Coat the cutlets with the seasoned flour.
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2Heat the butter and olive oil in a very large skillet over medium heat.
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3Brown the cutlets on both sides. Remove from skillet and set aside.
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4Reduce heat to med/low.
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5In the same skillet add the wine to the juices in the skillet. Scrape and stir. Let simmer for about 5 minutes. Then add the lemon juice and capers. Simmer about 5 more minutes and add the chicken back to the skillet, coating each cutlet with the picatta sauce. Cover and keep warm while cooking the egg noodles.
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6To serve, plate the chicken with the noodles and spoon the picatta sauce over the chicken and the noodles. Then sprinkle with grated parmesan cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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