Prep 25 mins
Cook 30 mins
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
- 24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
- 1 cup flour, seasoned with
- salt and black pepper
- 3 whole eggs
- 1⁄3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil
- 3⁄4 cup olive oil (or as needed)
- 1⁄4 cup shallot, finely chopped
- 1 tablespoon garlic, chopped
- 2 tablespoons fresh marjoram, finely chopped
- 2 tablespoons parsley, chopped
- 1⁄4 cup lemon juice
- 1 tablespoon lemon zest
- 1⁄2 cup white zinfandel wine
- 1 cup heavy cream
- 3 ounces unsalted butter, cold
- 1 pinch salt and pepper (to taste)
- Preheat oven to 350°F.
- PICCATTA BATTER:.
- Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
- Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
- Coat evenly on both sides.
- Heat the olive oil in a large skillet on medium heat.
- Carefully place it in the skillet and fry.
- When edges are golden brown, turn over and brown the other side.
- Transfer chicken from pan and place it in baking pan.
- Place in a 350 degree oven for 10-12 minutes.
- Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
- Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
- Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
- Add the heavy cream and simmer until the sauce has thickened slightly.
- Remove sauce from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.
Tasty recipe. The only thing that I did wrong is add 2 Tbsp dried parsley & I realize now that it s/b 2 Tbsp fresh. I changed a couple things; sub'd yogurt for the heavy cream, cut the butter by 1/2 & added 1/4 tsp of essence seasoning to the flour mixture. I ran short of piccatta batter (& was out of eggs) so I added abit of milk/yogurt to finish the chicken pieces at the end. I guessed & went alit heavy on the lemon zest so it turned out abit tart so I will be more careful the next time I make this one. Fairly easy recipe to make & well worth the time & effort when you taste all the flavours that go into this dish, thanks for sharing.
Wonderfully clear instructions, truly delicious recipe: basically a fabulous blend of flavours. Loved the balance of herbs and the citrus flavourings. I varied this only in that I used a low-fat cream, and really wouldn't want to change the recipe in any way at all. I heeded the advice of doubling the sauce and was SO glad that I'd done so. WOW! SO yummy! :) Thank you for sharing this super recipe! Made for Zaar Stars Tag.
WOW!!! This was an amazingly delicious chicken dish!! My 16 yo DS stated that this might be the best chicken I have ever made before!! I used 4 chicken cutlets (less than 24 ounces) but kept all the sauce ingredients at the amounts written. I didn't have the fresh herbs so subbed dry and used a white Chardonay wine. I served this fettucine alfredo, green beans and cuban bread. I had plenty of sauce to serve with just the chicken but if I were serving it over pasta would double or triple the sauce. I didn't feel the cream overpowered the lemon flavor at all, but I also made sure to reduce the wine/lemon mixture to concentrate their flavors before adding the cream and feel the lemon zest is essential to the sauce for the added lemon flavor. This will now become part of our family's monthly rotation. Thanks so much for sharing this recipe. Made for PRMR.