This 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.

So 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 delish sauce, go for this recipe instead.

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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

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.

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Chicken Picatta
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Delicious chicken picatta, lemony and rich.
Course: Dinner
Cuisine: Chicken
Servings: 4
Calories: 609 kcal
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 Facts
Chicken Picatta
Amount Per Serving (4 g)
Calories 609 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 773mg 32%
Potassium 499mg 14%
Total Carbohydrates 100g 33%
Dietary Fiber 4g 16%
Sugars 3g
Protein 30g 60%
Vitamin A 10.4%
Vitamin C 13.4%
Calcium 7.3%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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