The Simply Luxurious Life®: Divinely Simple  

August 27, 2010

Divinely Simple

A recipe that I have served to more than a handful of dinner guests, but also love to make for myself in the middle of the week is the ever fanciful in name Chicken Picatta.  While it may appear complicated, it is one of the simplest dinners you will make that appears as though you spent quite a bit of time.  The tenderness of the chicken, the fresh touch of lemon in the sauce and the versatility in pairing with an assortment of side dishes makes this a recipe to keep at the ready.

Things to Keep in Mind:

*Do not forget to tenderize your chicken.  Using a kitchen mallet and wax paper, when complete, the chicken breast should be about an 1/8 of an inch thick.  This makes the dish.
*If pairing with rice pilaf, or risotto, feel free to let the chicken finish cooking in the rice, as it will absorb even more flavor.
*Easily swap chicken tenders instead of using chicken breasts.
*Substitute the chicken for almost any other type of meat.

Chicken Picatta (from Giada de Laurentiis)

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 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


1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

3. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

5. Pour sauce over chicken and garnish with parsley.

*Pair it with my Broccoli w/Garlic & Soy Sauce

Images: (1) Source

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At August 27, 2010 at 10:32 AM , Blogger Rachel said...

i LOVE chicken picatta. well i love most italian dishes but this is one of my favorites. ive got a fridge full of capers at home so i think im good to go on this. :) thank you!

At August 27, 2010 at 12:27 PM , Blogger Nikki said...

I am definitely going to try this next week!
It looks delicious!!!

Have a great weekend!


At August 27, 2010 at 1:21 PM , Blogger Taylor said...

One of my ALL time favorite Meals!!!!! To eat out or at home!!!!

At August 27, 2010 at 1:47 PM , Blogger Struggler said...

This looks great - I'm just not sure I have anything that will stand in for a meat mallet...


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