Friday Feasts: Chicken Picatta

We had our wedding reception at an Italian restaurant and one of the courses was Chicken Picatta.  It my husband’s choice after tasting all sorts of yummy things.  He loves chicken.  I think I’ve mentioned that before.  Anyway, this past Valentine’s Day I wanted to recreate that Chicken Picatta.

I’ve made this twice already.

And let me tell you – this recipe was better.

Like a million times better!

Butter and olive oil and lemon, oh my!

One of THE best combos if you ask me.  Lemon is one of my favorite additions to almost any dish.  If it’s got lemon in it I’ll probably be giving it a whirl.

On a side note, I would also like you to check out my current food crush, Shutterbean!  I’ve been stocking her blog the last couple weeks and yesterday when she mentioned in one of her posts that she’s been stalking a particular blog too I didn’t feel as nutty!

I want to make these things like today!  So, invite me to your house so I have an excuse to make this and that and this.  Please and thank you!

Okay, Chicken Picatta!

The ingredients are simple.Ingredients-1-1024x768

Pretend that the parsley, salt, pepper, olive oil, and butter are pictured.  And that lemon squeezer gadget is one of my favorite thingamabobbers.  It’s Pampered Chef, but you can find one anywhere.

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Pounded out chicken seasoned with salt and pepper, dredged in flour.  To make this gluten free use a gluten free all purpose flour!

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Butter and olive oil in a stainless steel pan.

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A golden fine crust.

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Serve up with angel hair pasta or mashed potatoes!

Chicken Picatta

Adapted from: Giada De Laurentiis

Ingredients

2 skinless boneless chicken breasts, butterflied and then cut in half (or be like me and cut them in half and pound them out until 1/4″ thin)
course salt and freshly ground black pepper
all-purpose flour for dredging
6 tbs butter
5 tbs extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season your prepared chicken with salt and pepper.  Dredge chicken in flour and set aside.

In a large skillet (preferable stainless steel) heat 2 tablespoons of butter and 3 tablespoons of EVOO.  When the butter and oil start to sizzle and pop add the first 2 pieces of chicken.  Cook for about 3 minutes.  Turn and cook other side for another 3 minutes.  After, transfer to a plate.  Melt another 2 tablespoons of butter and olive oil.  Repeat with the last 2 pieces of chicken.

Now, add the lemon juice, stock, and capers.  Cook over medium-high heat, scraping down the sides (where the brown bits live) for extra flavor.  Bring to a boil.  Add all the chicken back to the pan and cook on medium heat for another 5 minutes or so.  Place chicken on a serving platter.   Add remaining butter to pan and whisk until melted.  Check for salt and pepper.  Pour sauce over chicken and finish with chopped parsley.

Serves 4

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