Italian

Chicken Picatta

by Savory of my Trips

Prep5 min Cook25 min Serves 12

Ingredients

  • 6 large chicken breasts 鶏むね肉
  • to taste Salt & pepper 塩・こしょう
  • ¾ tsp garlic powder ガーリックパウダー
  • 3 cup Flour ≈ 小麦粉 for dredging
  • 12 tbsp butter divided バター
  • 3 tbsp olive oil オリーブオイル
  • ¾ cup chicken broth or dry white wine 鶏がらスープ・白ワイン
  • 3 tbsp lemon juice + zest of 1 lemon レモン
  • 3 tbsp brined capers drained
  • 1½ cup heavy/whipping cream 生クリーム

Steps

  1. Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.

    Chicken breast 鶏むね肉 Salt 塩 Black pepper こしょう Garlic powder ガーリックパウダー Flour ≈ 小麦粉

  2. Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.

    Butter バター Olive oil オリーブオイル

  3. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.

  4. Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.

    Chicken broth 鶏がらスープ Lemon レモン Butter バター

  5. Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.

    Cream 生クリーム Chicken broth 鶏がらスープ

  6. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.

  7. Garnish with freshly chopped parsley and/or parmesan cheese if desired.