Chicken Picatta

Chicken Picatta...mmmmm!  This is a very well known "restaurant" dish and one that might surprise you at how quickly it pulls together.  All it takes is boiling your pasta, dredging and cooking your chicken, then throwing together your sauce.  Its an easy and impressive weeknight meal.  We absolutely loved the lemony sauce!  I went with a recipe that called for chicken broth rather than white wine since I'm pregnant and its also cheaper.  While they are pretty interchangable, I love the white wine version and would probably exchange them next time I made this! 

Chicken Picatta

via Giada de Laurentiis

2 chicken breasts, buterflied and cut in half (or if you have thin ones you can just use 4)

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

1/2 cup chicken stock (or dry white wine)

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

1 package of thin spagetti

Boil pasta water and cook according to package directions. 

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 2 pieces of chicken and cook for 3 minutes.  When chicken is browned, flip and cook other side for 3 minutes.  Remove and transfer to plate.  Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.  When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.  Remove pan from heat and add chicken to the plate.


Into the pan add the lemon juice, stock and capers.  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.  Add half of the pasta and stir to coat, add additional pasta if you have excess sauce (I think I ended up using about 3/4 my pasta).  Add pasta & sauce to a plate & top with chicken.  Garnish with parsley.