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Creating Gluten Free and mostly healthy recipes

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Chicken Picatta

January 4, 2016 by Peter Block 10 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

Sometimes we want dishes that have a little bit to them, yet are pretty easy to pull together.  Chicken Picatta is a traditional Italian dish.  Picatta simply means that a thin piece of meat is coated, pan fried and served in a sauce.  Interestingly, the original of this dish used veal.  Chicken is the most common variation and cooked more in the United States.

Chicken Picatta

Chicken Picatta

Chicken Picatta

Chicken Picatta

Chicken Picatta

Chicken Picatta

Chicken Picatta

Like my chicken milanese, the breast is sliced horizontally to work with a thinner piece of chicken.  I did not pound the chicken this time because I wanted a little more volume to the piece of chicken.  I made this dish quite some time ago and in my earlier version, I did not slice the chicken.  You definitely want to take this step.  Next, the chicken is dredged in flour.  The chicken is pan fried on each side to create a little browning or texture with the flour dredge.  The dish is flavored by adding stock, lemon juice and capers to cook the chicken all the way through.  This combination is classic and for a good reason.  The lemon adds a real tartness while the capers add a bit of saltiness.

Chicken Picatta

Chicken Picatta

I think you also know by now that I am way into making my own pasta.  I love this dish served on spaghetti.  The pasta is a great vehicle to absorb the sauce.  I think I should call this soup.  You cannot have enough sauce topping the chicken and pasta.  Now, maybe that is a bit of an exaggeration but I think you get the idea.  Note, this dish can certainly be served with store bought pasta to get it on the table more quickly.  

Chicken Picatta

Chicken Picatta
2016-01-02 21:07:06
Serves 6
Thin chicken dredged, pan fried and then finished in a lemon, chicken stock and caper sauce.
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Prep Time
5 min
Cook Time
26 min
Total Time
31 min
Prep Time
5 min
Cook Time
26 min
Total Time
31 min
Ingredients
  1. 5 boneless, skinless chicken breast sliced horizontally
  2. 1 tablespoon salt
  3. 1 tablespoon freshly ground black pepper
  4. 1/4 cup all-purpose flour
  5. 2 tablespoon safflower oil
  6. 1/2 - 1 cup chicken broth
  7. 2 - 3 tablespoons lemon juice
  8. 2 tablespoons capers
Instructions
  1. Season the chicken with salt and pepper.
  2. Drop each chicken piece into the flour. Knock off any excess.
  3. Meanwhile, heat safflower oil in a large skillet over medium-high heat.
  4. Cooking in batches, add chicken to skillet and cook for 3 minutes on each side or until browned.
  5. Remove chicken from pan and place on a plate.
  6. Add the stock lemon juice and capers to the pan.
  7. Reduce the heat, and simmer 10 minutes or so. The mixture will thicken and reduce - be sure to scrape the bottom of the pan to pick up the bits.
  8. Add the chicken back to the pan and sauce.
  9. Cover and cook 10 minutes or until chicken is done.
  10. To finish the dish, take a big spoonful of the pasta and top with the chicken.
  11. Be sure to grab a lot of the sauce.
  12. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
The horizontally sliced chicken; the dredge and the dredged chicken.

Chicken Sliced and Spiced

Chicken Sliced and Spiced

 

Chicken Flour Dusted

Chicken Flour Dusted

Pan frying the chicken; adding stock and lemon to pan and finishing by returning chicken to the pan.

Pan Frying Chicken

Pan Frying Chicken

Stock, Lemon & Capers

Stock, Lemon & Capers

Chicken Added to Stock

Chicken Added to Stock

The final Chicken Picatta plated.

Chicken Picatta

Chicken Picatta Plated

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Filed Under: dinners Tagged With: capers, chicken, chicken stock, dinner, dredge, flour, Italian, lemon

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Reader Interactions

Comments

  1. Greg

    August 9, 2019 at 8:47 pm

    This was great! Only I came up a little short on my sauce (my bad). I know for next time!

    Reply
    • Peter Block

      August 10, 2019 at 4:32 pm

      So glad it worked out for you. Can never have enough sauce! No matter how much you make.

      Reply
  2. Florian @ContentednessCooking

    January 4, 2016 at 11:14 am

    Such a comfort meal, fantastic!

    Reply
    • Peter Block

      January 7, 2016 at 9:27 am

      Absolutely. Does it ever tempt you to stray from your vegan diet?

      Reply
  3. christine

    January 4, 2016 at 9:43 am

    beautiful, Peter. This is one of my favorite dishes!

    Reply
    • Peter Block

      January 4, 2016 at 10:07 am

      So glad you like it.

      Reply
  4. Platter Talk

    January 4, 2016 at 9:21 am

    Thanks for this simple and completely delicious appearing rendition of one of our favorite chicken dishes; love this one!

    Reply
    • Peter Block

      January 4, 2016 at 10:07 am

      Getting a lot of feedback on how so many people love this dish and it is so easy to make.

      Reply
  5. Patty Haxton Anderson

    January 4, 2016 at 9:20 am

    I loved making chicken piccata. So easy. Yours looks like what I had in the restaurant, mine was more brown. I think you nailed it.

    Reply
    • Peter Block

      January 4, 2016 at 10:06 am

      Thx for the smile. It was yummy.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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