Chicken Picatta is a great Italian recipe. It's easy to prepare and almost anyone would love it. You can also make it with Veal instead, great taste as well.
In my recipe, I don’t use capers, I just don’t like capers, but if you do, you can add it at the last step. This is my version.
Make and enjoy this easy delicious meal.
Cut chicken breast horizontally into halves, butterflyin them open. If the breast pieces are large, cut each half into two pieces. Put chicken pieces between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Rinse chicken pieces in water.
Mix together the flour, salt, pepper, paprika and Parmesan cheese. Dredge chicken pieces thoroughly in the flour mixture, until well coated. Reserve what’s left of flour mixture in step ahead.
Heat olive oil and 2 tablespoons butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes on each side. Remove chicken from the pan. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
In same pan, add the vinegar in place of the chicken, use a spatula to scrape the brown bits.
Add another 2 tbsp oil and 2 tbsp butter in the pan. Add onion and garlic with little salt, stir and fry for few minutes then add mushroom. Stir for 5 minutes.
Add the flour mixture reserved. Stir well for few minutes. Add chicken stock and lemon juice. Stir and bring to boil. Simmer for 5minutes over low heat.
Return chicken pieces back to the pan and cook for 10 minutes. Add chopped parsley. Serve with white rice or mashed potatoes.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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