Chicken Picatta

Serving 4 people

10 min


  • angel hair pasta Angel Hair Pasta
  • capers 1 tbsp capers
  • chicken 2 tsp chicken boullion
  • chicken breasts 2-3 chicken breasts, butterflied all the way through (this is 4-6 servings)
  • cream 3 tbsp cream
  • flour 1 tbsp flour
  • fresh parsley fresh parsley
  • lemon juice 1 tbsp lemon juice
  • lemon zest 2 tbsp lemon zest
  • parmesan cheese 2 tbsp Parmesan cheese
  • pepper 1 tsp pepper
  • salt 1 tsp of salt
  • water 1 cup of water
  • white wine 2 tbsp white wine
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How to make it

  1. Combine the ingredients for the coating in a bowl.Dredge the chicken in the flour until it’s coated.Melt the butter on low-medium heat and add in the chicken.Cook the chicken until it’s no longer pink, then place in a warm oven.To the beautiful brown bits butter mixture that is left in the pan, add in the two tablespoons of wine and start scraping the bits off into the mix. Make sure you have butter leftover in the pan and if not, add a tablespoon or so if it was all soaked up by the chicken. You need the butter for taste too, not just frying.
  2. Add in the boullion mixed with the lemon juice and 1 cup of hot water.When these are combined, take the 3 tablespoons of cream, mix it with the flour and then whisk the mixture into the pan. Just to thicken it that slight bit.When it’s all creamy and ready, toss in the capers.
  3. Serve over warm angel hair pasta and top with fresh parsley, not just for garnish but taste as well.