I posted this image of my Mom’s chicken picatta a few weeks ago, in a post about the great home cooking I’ve been enjoying lately. And I heard your outcry of requests for the recipe loud and clear. I’ve asked my sweet Mom to write a guest post and share this recipe with my readers.
My Mom’s chicken picatta is one of my all time favorite comfort foods. Warm, lemony, rich and satisfying – it seems indulgent, but it’s not nearly as buttery as picatta you’ve tried at a restaurant. I love this preparation of the chicken breasts, pounded thin like this they cook in no time!
The Waspy Momma says…
3 boneless, skinless chicken breast halves
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
2 Tbsp butter
½ cup low-sodium chicken stock
½ cup white wine
Juice of 2 lemons
Zest of 2 lemons
1 lemon sliced into thin rounds
¼ cup brined capers
2 Tbsp fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open. Place each piece of chicken between 2 pieces of plastic wrap and pound with a meat hammer to ¼ -inch thickness. Cut into pieces about the size of a playing card.
Mix together the flour, salt and pepper in a plastic bag and dredge each chicken piece to coat with flour. Shake off excess flour.
Heat olive oil and butter in a large skillet on medium high heat. Add half of the chicken pieces – do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve on a plate. Add the lemon slices and the other breasts and cook in the same manner, remove from pan. Cover with foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock, wine and lemon juice to deglaze the pan. Reduce the sauce by half. Add the capers and return the chicken briefly to the pan to coat the pieces. Serve on a pretty platter. Sprinkle with parsley.