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.
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.
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.
- 5 boneless, skinless chicken breast sliced horizontally
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoon safflower oil
- 1/2 - 1 cup chicken broth
- 2 - 3 tablespoons lemon juice
- 2 tablespoons capers
- Season the chicken with salt and pepper.
- Drop each chicken piece into the flour. Knock off any excess.
- Meanwhile, heat safflower oil in a large skillet over medium-high heat.
- Cooking in batches, add chicken to skillet and cook for 3 minutes on each side or until browned.
- Remove chicken from pan and place on a plate.
- Add the stock lemon juice and capers to the pan.
- 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.
- Add the chicken back to the pan and sauce.
- Cover and cook 10 minutes or until chicken is done.
- To finish the dish, take a big spoonful of the pasta and top with the chicken.
- Be sure to grab a lot of the sauce.
- Serve and enjoy!
Pan frying the chicken; adding stock and lemon to pan and finishing by returning chicken to the pan.
The final Chicken Picatta plated.