chicken picatta
This a recipe my family loves! Its easy and tasty! I serve it with egg noodles and a sprinkling of grated parmesan cheese.
prep time
15 Min
cook time
25 Min
method
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yield
4-6 serving(s)
Ingredients
- 6 - very thin cut, boneless, skinless chicken cutlets
- 1/2 cup flour-seasoned with 2 tsp. kosher salt and 1 tsp. black pepper
- 4 tablespoons butter
- 4 tablespoons olive oil, extra virgin
- 1 cup dry white wine-i use a chardonnay or pinot grigio
- 1 - lemon-juiced
- 3 tablespoons capers
- 12 ounces egg noodles-cooked according to package directions
- - grated parmesan cheese
How To Make chicken picatta
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Step 1Coat the cutlets with the seasoned flour.
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Step 2Heat the butter and olive oil in a very large skillet over medium heat.
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Step 3Brown the cutlets on both sides. Remove from skillet and set aside.
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Step 4Reduce heat to med/low.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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