Chicken Picatta

Written by on in Dinner, Main Course

When I lived in Minneapolis, the neighborhood SuperValu 3 blocks away turned into a Kowalski’s grocery store, and boy, was I spoiled! Gourmet everything – amazing bread, the parmesan dip I still crave, a fabulous chocolate selection, great gifts…it was awesome to shop and explore. Also not unusual to spend $75 on two small bags of groceries – probably not best for my monthly grocery budget, but it sure was fun!

There is a small rack of recipe cards in all of their stores, and this chicken picatta sounded amazing to me. It’s become another staple in our household, and somewhat of a special occasion dinner. Another recipe that comes together very quickly, but be prepared to make a mess on your stove top, which is why I don’t think I make it as often as I should!

I have increased amounts of almost everything from the original recipe, as you can’t have enough capers, sherry or lemon juice in my book. I like to serve it with rice pilaf and a veggie that will give the plate some color, like honey roasted carrots or something green. You can sub the white flour with gluten-free cup for cup flour, or even almond flour. This recipe easily double or triples, you just need multiple skillets!

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Ingredients

  • 1 tablespoon olive oil

  • 2 shallots, minced

  • 3 cloves garlic, minced

  • 4 boneless, skinless chicken breast halves

  • 1/2 cup flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 tablespoons butter

  • 3 tablespoons sherry

  • 3 tablespoons lemon juice

  • 2 tablespoons capers, with juice

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Directions

  • In a large skillet, heat olive oil. Sauté shallots and garlic until tender, set aside.
  • Pound chicken breast to an even thickness (or purchase thin-sliced chicken breasts and skip this step). On a plate, combine flour, salt and pepper; dredge chicken in flour mixture and set aside.
  • In a large skillet over medium heat, melt butter; lightly brown chicken 3 – 4 minutes per side, until cooked through. Increase heat to medium-high. Stir in sautéed shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens.
    Serve immediately.