Well, baby Savannah is here. And, yes, so is my blog.
Wait a minute? I have to cook, take pics and take care of my two little ones?? Um…eek!
This is going to be interesting.
For my first post back after having Savannah, I chose to make Chicken Picatta. Admittedly, I had all of the ingredients on hand before baby Savannah was born. But, since Savannah thankfully decided to grace us with her presence a couple weeks earlier than scheduled, this recipe got postponed until now.
This recipe is full of lemony goodness. Chicken Picatta is one of my favorite preparations of chicken. I suppose it’s even one of my favorite meals.
I absolutely love the flavor combination of lemons and capers. I could quite possibly just drink the sauce and be happy, though that would be a little weird, I know.
I swear: I have not yet tried this.
Plus, it is so darn easy. Just like my Halibut Picatta recipe. It’s almost not even fair how easy this is.
Even with little ones.
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup plain breadcrumbs
1 egg, beaten
1/3 cup (about 2-3 lemons) freshly squeezed lemon juice
1 tbsp. olive oil
1/4 cup capers, drained
1 tbsp. fresh Italian parsley, chopped
1/2 cup white wine (I use Chardonnay) or chicken stock, if preferred
3 tbsp. unsalted butter, divided
1 lemon with peel, thinly sliced, seeds removed
1 tsp. kosher salt, plus more to taste and to coat chicken
1/2 tsp. ground black pepper, plus more to taste and to coat chicken
1 pinch granulated sugar, to taste
Preheat oven to 400 degrees.
Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately 1/4-inch thick. Once flattened, season both sides generously with kosher salt and ground black pepper.
Combine flour, 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper in a shallow dish. In another shallow dish, combine breadcrumbs, 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. In a third shallow dish, pour beaten egg. Take each seasoned chicken breast and dip into (1) the flour mixture, then (2) the beaten egg and then (3) the breadcrumb mixture, taking care to shake off excess each time.
Heat olive oil over medium-high heat in oven-proof, non-stick skillet. Once oil is hot, transfer breaded chicken to skillet and cook until golden, approx. 2-3 minutes per side. Once golden on each side, transfer skillet to oven and bake for an additional 8-10 minutes.
In a separate saucepan, melt 1 1/2 tbsp. butter. Once butter is melted, add lemon juice, lemon slices, wine (or chicken stock, if preferred), capers and parsley. Boil until reduced by half, about 5 minutes. Remove from heat and then add remaining 1 1/2 tbsp. unsalted butter and stir to melt. Season with salt and/or pepper if needed. If sauce is too tart or bitter, add a tiny pinch of granulated sugar, as needed.
To serve, plate chicken and drizzle sauce over and around on the plate. Garnish with cooked lemon slices, if desired.
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