Chicken Picatta is a family staple in our home. It’s flavour is simple yet distinct. I love the way fresh lemon juice, capers and fresh parsley are incorporated in this dish. It makes it taste deliciously fresh and it keeps you coming back for more 😀
Using a meat tenderizer, pound the chicken breasts until 1/4 in thick. Be careful not to pound too hard so it doesn’t break up into pieces or have “chicken holes” on them. 😳 Season both sides of chicken breasts with salt and pepper and brush a thin layer of worcestershire sauce on each side. Set aside.
Wash and dry parsley very well. Bunch leaves together and finely chop. Set aside.
In a non stick skillet, add canola oil and heat over medium high heat. Pan fry the chicken breasts until golden. If the oil begins to “dry up” add more oil. 😉 Arrange chicken on a plate and place them in the oven to keep it warm.
Remove excess oil from the pan except for about 1-2 tablespoons and deglaze the pan with white wine. Please make sure that the wine you use is of good quality, (doesn’t mean that it has to be expensive, just something that you enjoy drinking) because as you cook it down, the alcohol will evaporate and you will be left with the taste of the grape. 😉 Here’s the most important part of this step…. scrape all the caramelized drippings in your pan and allow sauce to simmer and reduce.
Reduce until 60% of the wine has evaporated.
Add chicken stock, lemon juice and capers and bring to a boil for about a minute. Turn the heat off and add 2 tablespoons of cold butter and swirl it in the pan until it is incorporated. Make sure you keep swirling….. 🙂 Season with freshly cracked black pepper and finish with chopped parsley. Place the chicken pieces on a serving plate, pour the sauce on top and serve with lemon wedges, garlic smashed mashed potatoes and sauteed veggies. Enjoy! 😀
4 pieces whole chicken breasts fillet
1 teaspoon salt
½ teaspoon pepper
2 tablespoons Worcestershire sauce
1 cup flour
2 tablespoons butter
6 tablespoons canola oil
¼ cup white wine
1-2 tablespoons lemon juice (taste it before adding more. If you like it, then it’s done 😉 )
1/2 cup chicken stock (¼ cube+ ½ cup water)
2-3 tablespoons capers
¼ cup fresh parsley, chopped
Coming soon….. to complete Pria’s Chciken Picatta
Garlic Smashed Mashed Potaotes
“Food nourishes the body as God’s Word nourishes the soul”