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Chicken Picatta

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This chicken picatta recipe  is the recipe that accompanies my Chicken Francaise recipe. So for chicken picatta, you do not batter the chicken. You simply dip it in the flour mixture and fry it after that. This would be best for a quicker version, to make the Chicken Francaise well, you have to let the batter sit on the chicken and get cold for 30 minutes. So if you are ok with a less crispy chicken yet the same delicious sauce, go for this recipe instead.

Chicken Picatta
Chicken Picatta

Chicken Picatta ingredients

  • 2-3 chicken breasts, butterflied all the way through (this is 4-6 servings)

Coating:

  • 2 tbsp Parmesan cheese
  • 2 tbsp lemon zest
  • 1/2 cup of flour
  • 1 tsp of salt
  • 1 tsp pepper

Sauce:

  • 2 tsp chicken boullion
  • 1 cup of water
  • 1 tbsp lemon juice
  • 2 tbsp white wine
  • 1 tbsp capers
  • 3 tbsp cream
  • 1 tbsp flour
  • Angel Hair Pasta
  • fresh parsley

How to Make Chicken Picatta

  • Combine the ingredients for the coating in a bowl.

  • Dredge the chicken in the flour until it’s coated.

  • Melt the butter on low-medium heat and add in the chicken.

  • Cook the chicken until it’s no longer pink, then place in a warm oven.

  • To the beautiful brown bits butter mixture that is left in the pan, add in the two tablespoons of wine and start scraping the bits off into the mix. Make sure you have butter leftover in the pan and if not, add a tablespoon or so if it was all soaked up by the chicken. You need the butter for taste too, not just frying. Add in the boullion mixed with the lemon juice and 1 cup of hot water.
  • When these are combined, take the 3 tablespoons of cream, mix it with the flour and then whiskthe mixture into the pan. Just to thicken it that slight bit.
  • When it’s all creamy and ready, toss in the capers.

The difference between Chicken Francaise and Picatta. Francaise is battered while picatta merely dipped in the flour mixture.

Serve over warm angel hair pasta and top with fresh parsley, not just for garnish but taste as well. It really adds a subtle flavor to it.

The sauce is strong, anther plus, you simply drizzle a bit over the top of the chicken and the pasta, not drown it like you have to with other sauces.

Happy  cooking!

Karlynn

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Chicken Picatta

Delicious chicken picatta, lemony and rich.
5 from 1 vote
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
609
Author
Karlynn Johnston

Ingredients

  • 2-3 chicken breasts, butterflied
  • 2 tbsp parmesan cheese Coating:
  • 2 tbsp lemon zest
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp chicken bouillon Sauce:
  • 1 cup water
  • 1 tbsp lemon juice
  • 2 tbsp white wine
  • 1 tbsp capers
  • 3 tbsp cream
  • 1 tbsp flour
  • 454 gram Angel hair pasta
  • 4 tbsp parsley

Instructions

  1. Combine the ingredients for the coating in a bowl.
  2. Dredge the chicken in the flour until it's coated.
  3. Melt the butter on low-medium heat and add in the chicken. Cook the chicken until it's no longer pink, then place in a warm oven. 

  4. To the beautiful brown bits of butter mixture that is left in the pan, add in the two tablespoons of wine and start scraping the bits off into the mix. Make sure you have butter leftover in the pan and if not, add a tablespoon or so if it was all soaked up by the chicken. You need the butter for taste too, not just frying. 

  5. Add in the bouilion mixed with the lemon juice and 1 cup of hot water.

  6. When these are combined, take the 3 tablespoons of cream, mix it with the flour and then whisk the mixture into the pan. Just to thicken it that slight bit. 

  7. When it's all creamy and ready, toss in the capers. 
  8. Serve over warm angel hair pasta and top with fresh parsley, not just for garnish but taste as well. 

Nutrition Information

Calories: 609kcal, Carbohydrates: 100g, Protein: 30g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 53mg, Sodium: 773mg, Potassium: 499mg, Fiber: 4g, Sugar: 3g, Vitamin A: 520IU, Vitamin C: 11.1mg, Calcium: 73mg, Iron: 2.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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