• Carly Zimmaro

Chicken Picatta


Lightly fried chicken soaked in a lemon, butter, wine, cream and caper sauce. Such a "grown up" dish. I swear ever since I caught 'wine fever' I've been putting it in everything. Sauces that is. It brings almost any dinner up that next level. This is a very sophisticated dish and I guarantee you'll love making it.

Here's how I made it.

Ingredients:

5 thin slices of chicken

½ c flour

1 tsp garlic pepper (or ½ tsp garlic powder ½ tsp pepper)

3 Tbs butter

3 Tbs olive oil

2 medium spanish onions chopped

4 large cloves garlic chopped

3-4 Tbs of capers (I used half a small jar)

4 Tbs chopped marinated artichokes

½ c white wine (I used pinot grigio)

½ c dry sherry

½ - 1 c of chicken stock

3 Tbs of flour

1 lemon (half squeezed, half sliced thin)

3 Tbs parmesan cheese

3 heavy splashes of heavy cream

1 box of linguine

Handful of fresh chopped parsley

Directions:

  1. Coat the chicken with flour and lightly fry in a pan over medium heat with the butter and olive oil. Cooks quickly, about 3-4 minutes per side. When finished set aside on a paper towel to drain.

  2. Next add your sliced onion to the pan the chicken was cooking in until browned.

  3. Add in your garlic, capers, and artichokes. Cook for a few minutes then add in your wines, chicken broth and flour. Cook until slightly thickened.

  4. Add in your lemon juice and slices and 2 Tbs of butter.

  5. Turn your heat to low and cook your pasta as you normally would.

  6. Also, your chicken, throw it in the oven on the “warm” setting, we don't want it getting cold.

  7. Just before pasta is cooked through, add your heavy cream to your sauce and parmesan cheese.

  8. When your pasta is finished drain and add to your sauce along with your chicken.

  9. Finish with chopped parsley and enjoy!!!!

Servings: 6

Cook time: 45 Minutes