Chicken picatta

0 likes 1 comment Recipe by Luke Funfar

Chicken Picatta of Luke Funfar - Recipefy

2-3 chicken breast halves
2 T canola or vegetable oil
¼ C dry white wine
1 t garlic, minced
½ C chicken broth or stock
2 T lemon juice
1 T capers, drained
2 T butter, unsalted
1 lemon, sliced (optional)
Chopped parsley
12 oz linguine noodles

Prep. Time → 30 min

Cook Time → 15 min

1. Prepare linguine noodles according to package directions. Drain, return to pot, add olive oil to prevent sticking, mix well, cover and keep warm.

2. Prepare chicken cutlets. Clean, trim, and dry the chicken with a paper towel. Place the chicken breast half on dry cutting board and slice each horizontally down the middle lengthwise. Cover with a piece of plastic wrap and pound the meat on an angle with the flat side of a meat mallet until each piece is approximately ¼-inch thick.

3. Season chicken cutlets with salt and pepper then dust with flour. Coat a sauté or frying pan with nonstick spray (unless you use a non-stick pan), add oil, and heat over medium-high heat until oil is shimmering. Sauté cutlets 2-3 minutes on one side then flip the cutlets over and sauté the other side 1-2 minutes with the pan covered.

4. Transfer cutlets to a warm plate and pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated (about 2 minutes). Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets back to a warm plate.

5. Add lemon slices (optional) and butter to the sauce. Once the butter melts, pour sauce from the pan over the chicken cutlets. Garnish with chopped fresh parsley and serve over linguine noodles.

main courses, chicken stovetop August 16, 2019 18:35

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Luke Funfar 8 months ago

If you use lemon slices remove them before refrigerating leftovers otherwise the sauce will become very bitter. I found the lemon slices to be more for appearance and less for flavor.