Add Recipe

Eleanor’s Chicken Picata

  • Serving
    2 People
  • View
    61

Ingredients

Family Story

My mother believed homemade meals brought people together and gave them a chance to relax and enjoy each other's company in a world that had become overrun with technology. Chicken Picata was a favorite New Years dish and she would have her kids and grandkids come and spend the day with her and welcome the new year. I hope this comfort food will bring that same feeling to all who try it, in loving memory of my Mom.

Directions

1 Step

Butterfly and cut chicken breasts in half, season chicken with onion and garlic powder. Dredge the chicken in flour and shake off excess.

2 Step

In a large skillet, over medium heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and olive oil start to sizzle, add 2 pieces of chicken. Cook both sides until browned. Remove and transfer to plate.

3 Step

Melt 2 more tablespoons of butter, adding 3 more tablespoons of olive oil and cook the remaining pieces of chicken in the same manner and remove and transfer to plate.

4 Step

Remove the pan from heat and add 2 more tablespoons of butter, lemon juice, chicken broth and capers. Return to stove and bring to a boil, scraping up browned bits from the pan for extra flavor.

5 Step

Return chicken to the pan and simmer for 5 minutes.

6 Step

Rice can be cooked simultaneously.

7 Step

Add rice to your bowl, top with chicken and garnish with picata sauce.

8 Step

My Mom would add extra chicken broth and lemon juice (by sight) to make a picata broth and would use that to dip bread as well.

YOU MAY ALSO LIKE

Leave a Review

Your email address will not be published. Required fields are marked *

X