This is one of my favorite, easy, middle of the week meals. I love lemon, love capers, I love chicken and especially when it’s breaded and tenderly melt in your mouth sauteed. Let’s take a look at this Chicken Picatta Recipe.
I remember heading back to Kansas a couple of years ago to visit my Mom. I wanted to make this for her so headed out to the local Dillons grocery store to gather ingredients. No capers. I stood in horror scanning the shelves in disbelief. Gathering my wits, I decided to ask for help. Perhaps Dillons, in the middle of Kansas, didn’t think they should be in the olive/pickle/caper section. Maybe they thought the little green pickled seeds were a canned vegetable, a bottled fruit, a foreign vitamin supplement? Surely capers were somewhere misunderstood in that store.
Upon locating an employee I confidently asked “Can you tell me where the capers are?” He just stared at me like I was speaking a foreign language. I added “capers! They are usually found along side the olives” Other stockers were called in to help with the search, management eventually became involved, a store wide search ensued, other Dillons stores in town were called. It became apparent that capers did not exist in Hutchinson, Kansas.
The next trip back home, I packed my own supply, and a bottle of capers which had already traveled from Spain to the United States, also traveled 450 miles from Denver to Kansas so that Chicken Picatta could make it’s way to Kansas dinner tables. I’m starting to think I’d like their frequent flyer miles.
Last year however, when Bob and I were shopping in Dillons there stood a supply of capers. Right there next to the olives. Do you think I am single handedly responsible for introducing the small foreign pickled berry to the farm lands of south central Kansas. Even though I doubt that’s the case, that’s my story and I’m stickin’ to it.
Pound the chicken breasts so that they are even in thickness. I use the smaller side of the pounder as opposed to the pulverizing side. Salt and pepper and sprinkle with flour, shaking off any excess.
Sautee chicken breasts in olive oil until golden on each side. An important step to the tenderness of this chicken is to cover the skillet and let the meat steam for a couple of minutes. See full recipe below for complete instructions.
Deglaze with white wine, add garlic and sautee until garlic is starting to brown. Pour sauce over cooked chicken and garnish with some lemon slices. Voila.
- 4 Chicken cutlets
- 2 Tbs Vegetable oil
- ¼ Cup Dry white wine
- 1 Tbs Minced garlic
- ½ cup Chicken broth
- 2 Tbs Lemon Juice
- 1 Tbs Capers drained
- 2 Tbs Unsalted butter
- 6 Fresh lemon slices
- Prepare the chicken for cutlets. Season the cutlets with salt and pepper; dust with flour, shaking off the excess. Coat a saute pan with non-stick spray, add vegetable oil and heat over medium high.
- Saute cutlets 2 - 3 minutes on one side. Flip cutlets over when golden brown on first side. Cover pan with a heat proof plate and cook 1 - 2 minutes. Transfer cutlets to warm plate; pour off fat from pan
- Deglaze with wine and garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
- Add chicken broth, lemon juice, capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
- Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
- Garnish with chopped fresh parsley and serve.
- Servings: 4
Chicken Picatta…It’s What’s For Dinner