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Chicken Picatta


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  • 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
  • Salt
  • pepper
  • flour
  • 2 Tbsp vegetable oil
  • 1/4 cup dry white wine
  • 1 tsp minced garlic
  • 1/2 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp drained capers
  • 2 Tbsp unsalted butter
  • Fresh lemon slices
  • Chopped fresh parsley


Servings 2
Cooking time 30mins


Step 1

Season cutlets with salt and pepper, then dredge in flour
Coat a saute pan with nonstick spray, add oil and heat over medium-high
Saute cutlets 2-3 mins on one side
Flip cutlets over and saute the other side, covered, 1-2 mins
Transfer cutlets to a warmed platter, pour off fat from pan
Deglaze pan with wine and add minced garlic
Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 mins
Add broth, lemon juice and capers
Return cutlets to pan and cook on each side for 1 min
Transfer cutlets to warm plates
Finish sauce with butter and lemons
Once butter melts, pour sauce over cutlets
Garnish with parsley and serve

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