chicken picatta - dee dee's

★★★☆☆ 5 Reviews
DeeDee2011 avatar
By Diane Atherton

Need a quick and easy dinner? Chicken PIccata is probably my all time favorite meal. The lemon sauce gives this dish the pop of flavor that makes you say WOW! My Photo's ....hope you enjoy!

★★★☆☆ 5 Reviews
serves 4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For chicken picatta - dee dee's

  • 2 lg
    chicken breasts, boneless and skinless
  • sea salt and ground black pepper to taste
  • 3 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    butter, unsalted
  • 1 Tbsp
    minced shallot
  • 1/2 c
    all-purpose flour
  • 1/4 c
    white wine
  • 3 Tbsp
    fresh lemon juice
  • 1/4 c
    chicken broth
  • 2 Tbsp
    capers (i used lindsay imported capers)
  • 2 Tbsp
    fresh parsley, minced
  • linquine, cooked according to directions (i always add chive butter to my pasta once i drain the water off)

How To Make chicken picatta - dee dee's

  • 1
    Cut each chicken breast in half horizontally and pound to about 1/4-inch thick.
  • 2
    Season chicken with salt and pepper on both sides; and then dredge in flour; shake off excess flour.
  • 3
    In a non-stick frying pan heat olive oil over a medium high heat; place chicken in pan and brown on both sides about 2 to 3 minutes per side, until done. Transfer chicken to a platter; keep warm in oven preheated to 170 degrees.
  • 4
    Reduce the heat on stove top to medium; melt 1 Tbsp of the butter in the pan. Add shallots and cook until softened and golden brown, about 30 seconds; add wine, lemon juice and broth; increase heat to medium-high and cook until liquid is slightly reduced, about 5 minutes.
  • 5
    Remove from heat and whisk in 2 Tbsp of butter, the capers and parsley. Add salt and pepper to taste. Place chicken on individual plates on top of hot linquine; drizzle sauce over chicken and serve.
  • 6
    What are capers: Capparis spinosa, the caper bush, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics. The ingredients on the Caper Bottle: capers, water, vinegar and salt. Capers have a very unique and tangy flavor.