Chicken Picatta

This is the recipe that accompanies my Chicken Francaise recipe.

So for chicken picatta, you do not batter the chicken. You simply dip it in the flour mixture and fry it after that.

So this would be best for a quicker version, to make the Chicken Francaise well, you have to let the batter sit on the chicken and get cold for 30 minutes. So if you are ok with a less crispy chicken yet the same delish sauce, go for this recipe instead.

2-3 chicken breasts, butterflied all the way through (this is 4-6 servings)

Coating:
2 tbsp Parmesan cheese
2 tbsp lemon zest
1/2 cup of flour
1 tsp of salt
1 tsp pepper

Sauce:
2 tsp chicken boullion
1 cup of water
1 tbsp lemon juice
2 tbsp white wine
1 tbsp capers
3 tbsp cream
1 tbsp flour

Angel Hair Pasta

fresh parsley

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. 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 whiskthe mixture into the pan. Just to thicken it that slight bit.

When it’s all creamy and ready, toss in the capers.

The difference between Chicken Francaise and Picatta. Francaise is battered while picatta merely dipped in the flour mixture.

Serve over warm angel hair pasta and top with fresh parsley, not just for garnish but taste as well. It really adds a subtle flavor to it.

The sauce is strong, anther plus, you simply drizzle a bit over the top of the chicken and the pasta, not drown it like you have to with other sauces.