Chicken Picatta

Name: Chicken Picatta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6
Cuisine: Italian
Ingredients: 6 very thin cut, boneless, skinless chicken cutlets; 1/2 c flour-seasoned with 2 tsp. kosher salt and 1 tsp. black pepper; 4 Tbsp butter; 4 Tbsp olive oil, extra virgin; 1 c dry white wine-i use a chardonnay or pinot grigio; 1 lemon-juiced; 3 Tbsp capers; 12 oz egg noodles-cooked according to package directions; grated parmesan cheese

By Lillian Russo
@Lilliancooks

This a recipe my family loves! Its easy and tasty! I serve it with egg noodles and a sprinkling of grated parmesan cheese.

Rating:

★★★★★ 1 vote5

Comments:

19 Comments

Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Ingredients

6

very thin cut, boneless, skinless chicken cutlets
1/2 c

flour-seasoned with 2 tsp. kosher salt and 1 tsp. black pepper
4 Tbsp

butter
4 Tbsp

olive oil, extra virgin
1 c

dry white wine-i use a chardonnay or pinot grigio
1

lemon-juiced
3 Tbsp

capers
12 oz

egg noodles-cooked according to package directions
·

grated parmesan cheese
Add Ingredients to Grocery List

How to Make Chicken Picatta

Step-by-Step

Coat the cutlets with the seasoned flour.
Heat the butter and olive oil in a very large skillet over medium heat.
Brown the cutlets on both sides. Remove from skillet and set aside.
Reduce heat to med/low.
In 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.
To serve, plate the chicken with the noodles and spoon the picatta sauce over the chicken and the noodles. Then sprinkle with grated parmesan cheese.