Prep 20 mins
Cook 25 mins
In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can be served in stews, salads, sandwiches, soups, pastas, appetizers, and potpies. This 'jack-of-all-trades' can be diced, sliced, chopped, shredded, baked, poached, fried, broiled, grilled -- you are limited only by your own imagination. If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. It's a simple meal to prepare, and a sure palate pleaser.
- 4 boneless skinless chicken breasts
- 1 large egg
- flour (for dredging)
- 1⁄2 cup grated parmesan cheese
- 1⁄8 teaspoon paprika
- kosher salt
- ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup white onion, chopped
- 1 large shallot, minced fine
- 3 garlic cloves, minced fine
- 1⁄2 cup sweet vermouth or 1⁄2 cup sherry wine or 1⁄2 cup white wine
- 1 cup prepared bouillon, with
- 2 teaspoons flour, blended together
- 1 lemon, juice of
- 2 teaspoons lemon peel, grated
- 2 teaspoons capers, rinsed and lightly crushed
- 1 lb sauteed fresh mushrooms
- 1⁄4 cup flat-leaf Italian parsley, roughly chopped
- 1 lemon, sliced thinly
- Thoroughly wash and pat dry chicken.
- Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
- Beat the egg in a bowl large enough to hold chicken.
- In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
- Dip chicken in egg, then in flour mixture until well coated.
- Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
- In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
- Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
- For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
- Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.
Easy to make and good flavors. Have enough of the sauce left to make meat again. May try with pork this time. Served with orzo, salad, and hot sourdough bread.
Fabulous!! Believe it or not, my 12 year old son made this for me tonight. He even chopped the parsley fresh instead of the dried jar version. He's adding this to his Cooking Merit Badge for Boy Scouts. He served it over speghetti with a Ceasar salad and a loaf of sour dough bread.
Wow! That about says it all. I've been looking for a good picata recipe and this one is way beyond good. The only thing I didn't have was mushrooms. I may try them the next time. There's only one of me so I had leftovers but they won't be in the fridge very long. I served the meal with whole wheat pasta and a spinach salad with garlic vinegrette dressing. Garlic and lemon are two of my favorite flavors and this had me in heaven. Prep time was about right and when you start cooking this dish happens very quickly. No question about this being a 5 star recipe.