Season the chicken with salt and pepper and dredge in the flour. Shake off any excess flour.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of the olive oil. When the butter and oil start to sizzle, add the chicken and cook for 3 minutes.When the chicken is browned, cook the other side for 3 minutes. Remove the chicken and transfer it to a plate.
Into the pan add the lemon juice, stock and capers. Return the pan to the stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Return the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter and olive oil to the sauce and whisk vigorously. Pour the sauce over the chicken and garnish with the parsley.
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Chicken Picatta
Serves 4
Ingredients:
4 skinless/boneless chicken cutlets
Sea salt and freshly ground black pepper
All-purpose flour
4 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions:
Season the chicken with salt and pepper and dredge in the flour. Shake off any excess flour.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of the olive oil. When the butter and oil start to sizzle, add the chicken and cook for 3 minutes.When the chicken is browned, cook the other side for 3 minutes. Remove the chicken and transfer it to a plate.
Into the pan add the lemon juice, stock and capers. Return the pan to the stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Return the chicken to the pan and simmer for 5 minutes. Remove the chicken to a platter. Add the remaining 2 tablespoons of butter and olive oil to the sauce and whisk vigorously. Pour the sauce over the chicken and garnish with the parsley.
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