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Chicken Picatta





This is a simple recipe for Chicken Picatta.  It has a light, fragrant lemony sauce that is great over Jasmine



rice or pasta.  The capers add a nice touch. This recipe goes great with steamed or roasted broccoli.   



Serves 4 easily.







•  1/3 cup plain flour

•  1 tsp sea salt

•  ½ tsp black pepper

•  2 chicken breasts (about 1 pound total), cut into cutlets*

•  2 Tbsp butter

•  2 Tbsp olive oil

•  ½ lemon, seeds removed and cut into thin slices

•  1 cup chicken broth

•  2 Tbsp butter

•  2 Tbsp Capers, drained

•  Juice from ½ lemon


1.   Mix flour, salt and pepper in a large shallow dish; dredge the chicken inthe mixture in the flour and shake off excess.


2.  Heat 2 tablespoons of butter and the oil in large skillet over medium-high heat; brown chicken on each side in




      batches; move to layers of paper towels to drain.

3.  Add the lemon slices to the pan and cook about 30 seconds; add the broth and simmer for 3 minutes or until




4   Reduce heat to low; stir in the remaining butter, capersand lemon juice.

5.  Return chicken to skillet  and cook until sauce is thickened and chicken is hot, up to 4 minutes.




*Chicken breasts that have been sliced horizontally.


chicken picatta, best chicken picatta

a plate of savory Chicken Picatta.  #ChickenPicatta
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