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"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Picatta Recipe

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

Gloria Jimenez


8-10 Chicken Cutlets
1/4 Cup All Purpose Flour
4 Tablespoons Butter
4 Tablespoons Olive Oil
4 Cloves Garlic, minced
2 Fresh Lemons, thinly slice one, and juice the other
6 Tablespoons Capers
1/2 to 1 Cup Chicken Stock
1/2 Cup White Wine
4 Tablespoons Sour Cream
1/2 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
Sea Salt and Black Pepper to taste

1. On a dredging platter, mix flour, sea salt, and black pepper.

2. Dredge the chicken cutlets in the seasoned flour mixture, making sure to completely coat them. Shake off any extra loose flour.

3. Preheat a skillet on medium-high heat.

4. Add half of the butter and half of the olive oil to the skillet.

5. Sear the cutlets for 2 minutes on each side until golden brown. Remove cutlets and set aside.

6. Add remaining butter and olive oil to the skillet.

7. Deglaze the skillet with white wine. Add chicken stock and bring to a simmer.

8. Return the browned cutlets to the skillet.

9. Add garlic, lemon juice, lemon slices, and capers.

10. Cook for 5 to 7 minutes then remove from the heat.

11. Add sour cream and mix into the sauce. Taste. Add additional sea salt and/or black pepper if needed.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This dish may be server over rice, with pasta, or with mashed potatoes on the side.




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