I’ve ordered this dish so many times in restaurants, but until this weekend it never occurred to me to try making it at home. I guess I always assumed that this would an overly complicated dish with lots of ingredients. Or maybe I just never came across a recipe that inspired me. But this weekend changed that for good. I was thumbing through my favorite cookbook, the Cook’s Illustrated New Best Recipe
, and landed on the page for chicken picatta. I never got further than that, I was instantly hooked. The choice was made even easier by the fact that I happened to already have everything I needed.
, and landed on the page for chicken picatta. I never got further than that, I was instantly hooked. The choice was made even easier by the fact that I happened to already have everything I needed. The original recipe from the book is perfect, as all Cook’s Illustrated recipes tend to be, so I stuck pretty close to that. The steps are very simple – dredge the chicken in flour, cook it in a skillet, then make the sauce in the same skillet. Pour the sauce over the chicken and you’re in business. It takes about 20 minutes once you have the lemons sliced and the garlic and parsley chopped. Anyone can make this. Everyone should make this.
This meal was everything I had hoped. The chicken was delicious, and the sauce was to die for. It’s lemony and tangy, but has a velvety texture. It coats the chicken perfectly so you get that flavor in each bite. I think that out of all the recipes I’ve posted in the Big Taste Small Budget category, this is the one that tastes the most like it would in a restaurant, with very little effort I might add. It makes a wonderful meal for your family, and even better for guests. I think it’s best served family-style and passed around the table – it’s just a prettier presentation. Save a lemon slice or two and add a little extra chopped parsley on top for garnish. A side of buttered pasta or sauteed spinach is a great way to round out a meal you’re sure to remember.
Chicken Picatta
serves 6
6-8 boneless, skinless chicken breasts, about 2 pounds total
salt and pepper
1 1/2-2 cups all purpose flour
4 tablespoons vegetable oil
1 clove garlic, finely minced
1 cup low sodium, reduced fat chicken stock
2 lemons
2 tablespoons capers, drained
1/4 cup fresh parsley, chopped
3 tablespoons unsalted butter
Rinse the chicken breasts under cold water and pat dry with paper towels. Season both sides of chicken with salt and pepper.
Place an oven-proof dish inside the oven and preheat oven to 200 degrees. Place flour in a shallow dish and set aside.
Slice one lemon length-wise. Take one of the halves and trim off ends. Slice lemon half into 1/4″ thick slices. Set aside. Juice the remaining lemon half plus the other remaining lemon into a small bowl and set aside.
Heat 2 tablespoons oil in a large non-stick skillet over medium high heat. Lightly dredge 2 or 3 chicken breasts in the flour on both sides. Shake gently to remove excess flour. Place chicken in skillet and cook 2-3 minutes on the first side. Using tongs, turn chicken over to second side and cook 2-3 more minutes, or until chicken is cooked through. Transfer cooked chicken to the oven to keep warm, and repeat steps with the remaining chicken.
Once all chicken is cooked, place two tablespoons oil in the empty skillet. reduce heat to medium. Add garlic and cook 30-45 seconds, stirring constantly. Add chicken broth and lemon slices. Continue cooking over medium heat until liquid has reduced by about half – approximately 2-3 minutes. Add lemon juice, capers, and parsley. Continue to let cook until liquid has reduced by about 1/3, approximately 2 more minutes. Remove pan from heat and add butter, stirring until it melts.
Place chicken on platter and pour sauce over the top. Garnish with additional lemon slices and parsley if desired. Serve immediately.
original recipe from Cook’s Illustrated, the New Best Recipe
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Hello! I found your blog through Tastespotting. This chicken looks great!
Made this for dinner tonight and it was awesome. Only question I have is does the recipe really only cook the chicken for 2-3 min per side and just keep warm in a 200 degree oven or did you pound them down in thickness?
I found I needed to saute the chicken longer to ensure it is cooked completely through.
Other than that, I will add it as a keeper:)
ok, now I have to try THIS recipe … I've got a pretty tasty easy picatta recipe but yours looks yummy too…no wine?
Tamarah said…
I love simple delicious recipes and this one looks amazing. I would love for you to link this or any of your recipes to my recipe blog hop. http://homeandpantry.blogspot.com/2011/01/cuban-style-picadillo.html
Thanks so much for sharing your recipe.
Sorry I'm so late answering questions – was down and out with a stomach bug.
Loreli – my chicken breasts were fairly small and thin, and it actually did take about 3 minutes per side. If you are using thicker pieces then the time would really need to be extended. I like your suggestion of pounding them thinner as well. The quicker they cook the more juicy they will be.
Frugal in Florida – there really is no wine. The lemons and capers add the flavor, and the butter at the end thickens it a bit and makes it rich.
Hope you enjoy!
made it on Sunday – LOVED IT – new to your blog, looking forward to trying some of the new and old recipes! Great Job!
Like you, I love Chicken Picatta but have never attempted to make it. I can't wait to try this recipe! Thanks for sharing!
You plated this, beautifully. It looks good enough to eat, from the screen.
I found you through Iheartpublix.com i think, and I bookmarked this recipe and have intended to make it for a while…finally made it tonight. It was great!! We had guests and everyone was very complementary. Thanks!
I found you through Foodgawker. This is now one of my favorite chicken recipes. It was truly better then some of
the restaurants I’ve ordered from. Can’t wait to eat the leftovers tomorrow.