Total Time
45mins
Prep 15 mins
Cook 30 mins

This dish goes well with hot buttered fettuccini or egg noodles and cooked chilled broccoli, dressed with olive oil, lemon juice, and a sprinkling of toasted pine nuts or slivered almonds.

Ingredients Nutrition

Directions

  1. Place chicken between two pieces of waxed paper, and pound them until about 1/4" thick.
  2. Combine flour, garlic, salt, pepper, and paprika in a bag.
  3. Add chicken breasts, 1 or 2 at a time, shake to coat well, and shake off excess flour.
  4. Heat butter and olive oil in a large skillet until almost smoking.
  5. Saute chicken breasts, a few at a time, for 2-3 minutes on each side, until golden brown.
  6. Do not crowd, and do not overcook.
  7. Drain on paper towels, and keep warm.
  8. Drain off all but 2 Tbsp of fat, retaining browned bits of breading.
  9. Stir wine into drippings, scraping bottom of skillet to loosen browned bits.
  10. Add lemon juice, and heat briefly, adding more wine or juice if necessary.
  11. Add capers and parsley, and stir briefly.
  12. Return chicken to skillet, turning to coat with juices, interspersing chicken breasts with lemon slices.
  13. Reduce heat to medium, and continue cooking until sauce thickens slightly.
  14. Serve immediately.
Most Helpful

5 5

I knew this would be a winner with capers and lemon - my favourites. This looks like little more work than some of the other Picatta recipes, but WELL worth the little extra time. It is easy and didn't take long at all to make. I used turkey tenderloins instead of chicken, because that's what I had on hand. Otherwise, I followed the recipe exactly, choosing the dry sherry route as I had no madeira. I will be making this often, with turkey, chicken and veal. Thanks Toby!