"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Picatta Recipe

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This recipe for Chicken Picatta, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Vilcone


2 - 3 lbs. skinless, boneless chicken breast

Clean chicken breast. Place on counter between sheets of plastic wrap. Pound with meat tenderizer/pounder on both sides. Cut chicken into strips uniform in size for even cooking.

Place in a separate bowl the following:
1 Egg
1/4 C. Milk
Beat egg with fork, beat in milk.

Place in another separate bowl, the following:
2 C Bisquick
1/2 tsp. salt
fresh ground pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried or ground sage
Place Bisquick in bowl, mix in all seasonings until well mixed.

Place chicken strips into milk/egg mixture and then in Bisquick mixture, coating well.

Meanwhile, preheat about 1/4 inch of olive oil and 1 Tablespoon butter in bottom of skillet to about 350 degrees.

After coating each piece of chicken, place in preheated oil in skillet and fry at medium heat (350 degrees), turning to brown all sides of chicken. When browned, place on paper towels to absorb excess grease. Finish cooking all chicken. Chicken cooks quickly -- usually about 2 to 3 minutes per side. Note, you may need to add more oil and butter as you add batches of chicken to skillet, but be sure to bring it up to heat before adding uncooked chicken.

3 C. Chicken broth
3 T. Lemon Juice
1 tsp. Worcestershire Sauce
Capers (optional)
Olive Oil

Once all chicken is cooked, remove any excess oil from pan (if necessary, a little is okay). Be sure to leave all the brown crispies from chicken in pan. Add chicken broth, lemon juice and Worcestshire -- taste -- you may wish to add more lemon juice -- once you are happy with taste, bring to a boil and then turn down to simmer and add all chicken pieces back. Continue to simmer, carefully stirring until sauce is thickened to your liking (it get thick from the breading on the chicken) and chicken is reheated. If there's extra sauce, serve on side (sauce is also yummy on rice). Add capers (optional) and serve. Good with rice.

Note: The amounts of Bisquick and seasonings as well as chicken broth and lemon juice are estimates -- depending on amount of chicken used, you may need more or less.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I don't know where this recipe originated, but Mom came up with it and it's been a family favorite ever since! Number of servings is difficult to gauge -- depends on who's coming for dinner -- this is a popular dish and most people eat a lot! This is Katie and Bryan Vilcone's favorite meal. Greg kinda likes it too!




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