Chicken Picatta at Home

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 😀

Step 1:

Pat the chicken breasts with kitchen towels until dry. This is to ensure that the seasoning and spices adhere to the chicken.

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.

Step 2:

Dredge the marinated chicken breasts in all purpose flour, and repeat until all the chicken pieces are lightly coated. (pat the chicken so that the excess flour is removed). Set aside.

Step 3:

Wash and dry parsley very well. Bunch leaves together and finely chop. Set aside.

Step 4:

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.

Step 5:

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! 😀


Chicken Picatta

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


Sauteed Veggies


“Food nourishes the body as God’s Word nourishes the soul”


14 thoughts on “Chicken Picatta at Home

Add yours

  1. Thanks Pri for sharing this! I love it! Me and my eldest son love to cook, we’ll try to cook this and share to our Bible Study Group.

  2. hey Pri!! here i am! ;p
    i must say that this dish was a hit as i served it to my family tonight.. they loved the tangy element brought about by the lemon in the reduced wine sauce.. plus, this great recipe made chicken (my fam’s least favorite meat) seem more ‘special’.. :))

    ps 1 piece of lemon was enough.. and i used chicken thigh fillets, instead of breast, which i find more juicy.. 🙂

  3. I just tried this and made my first ever chicken picatta… deeeeeelicious!!!! my sister said it’s like eating food from a restaurant less the credit card swiping 🙂

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