Prep 10 mins
Cook 10 mins
I had never had picatta, so I sort of scrounged this up after reading the ingredients in a jar of picatta sauce at the store. This has a very strong, piquant, savory flavor - it also works very well with salmon, although I might post that as a separate recipe.
- 2 boneless chicken breasts (I cut them into bite-sized pieces first, but this is totally personal preference)
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 -2 shallot, sliced
- 2 tablespoons capers
- 1 tablespoon caper juice, fom the caper jar
- 1 tablespoon olive juice, from nicoise olive or 1 tablespoon other french olives or 1 tablespoon Italian olives
- 1 tablespoon lemon juice
- 1 cup white wine, like viognier
- Quickly saute the chicken on fairly high heat until it's browned outside but not necessarily cooked throughout. Remove the chicken and set aside to drain.
- In the same pan, melt the butter and oil together on medium heat, scraping up the fond (brown bits) as you go.
- Add the shallots and saute until soft, about 3-5 minutes.
- Add capers, caper juice, olive juice, and lemon juice, and simmer for another minute or two.
- Return the chicken to the pan. Add the white wine and simmer till the whole sauce is reduced to a slightly syrupy consistency and chicken is heated through.
- This goes well with egg noodles or fettucine.
This is the only piccata recipe I've seen that returns the chicken to the pan to cook in the sauce, and it really makes it! I did, however, change it to add the wine to the sauce before returning the chicken -- it's just easier to stir that way.