"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Picata Recipe

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This recipe for Chicken Picata, by , is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Welch
Added: Friday, January 12, 2018

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken cutlets
1/2 C AP Flour
Salt & Pepper
4 Tbsp Butter, divided
2 Tbsp Olive Oil
8 Paper-thin Lemon slices
Juice of 2 lemons
1/2 C Chicken Stock
2 Tbsp. Capers in brine, drained
2 Tbsp. Minced Parsley

optional 1/2 C white wine in the sauce

Directions:
Directions:
Lightly coat cutlets in flour; season with Salt and Pepper. In a large nonstick skillet, heat 1 Tbsp of butter and 1 Tbsp olive oil over med-high heat. Add 2 cutlets and cook util golden, 2-4 min per side. (If you are using chicken breast that you have pounded thin, it may need a min or two longer. Transfer to a plate. Add 1 Tbsp butter and 1 Tbsp olive oil and cook remaining 2 cutlets. Transfer to the plate. Add sliced lemons to pan and cook 1 minute. Add lemon juice and chicken stock and optional wine, scraping up any brown bits in the pan and bring to a boil and cook 1-2 min until sauce thickens. Remove pan from heat and add remaining 2 Tbsp of butter, capers and parsley. Season to taste. Serve over pasta and top with two of the slices of lemon. Enjoy!

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If you don't find chicken cutlets, you can use boneless skinless chicken breast and put between 2 sheets of plastic wrap and pound with a meat tenderizer or I have used a saucer upright and used the edge of it...(never had one break!)

This is easy to double for a larger family!

 

 

 

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