We love chicken picata in my house! (And it usually brings a few friends out of the woodwork too!) It’s fancy enough for company and yummy enough just for
family! Hope you like it!
- 2 skinless, boneless chicken breasts, butterflied & cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/3 cup chicken stock
- ¼ cup dry white wine
- 1/3 cup fresh parsley, chopped
- 3-4 lemon slices
- 1 package sliced baby portabello mushrooms
- 1/4 cup shaved Parmesan
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3-4 minutes. When chicken is browned, flip and cook other side for 3-4 minutes. Remove and transfer to plate.
Into the pan add 2 tablespoons butter and mushrooms. Sauté mushrooms until brown on both sides. Remove mushrooms to plate with chicken. Next, add lemon juice, white wine, stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley, Parmesan and lemon slices. Some people like capers on theirs — (my kids aren’t keen on them!) If you like them, add a tablespoon of them in when you’re whisking the wine, stock & butter together for the sauce.
I usually serve with a salad and plate of linguine – pouring the sauce/chicken goodness over the top of the pasta and topping with some shaved Parmesan!
Enjoy!
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