Angel Recipes: Chicken Picatta

Angel Recipes



  • 4 chicken breasts, boneless & skinless
  • 1/2 cup flour
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1-1/2 cups chicken stock
  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons butter, cut in small pieces
  • 1 tablespoon capers, drained
  • 2 tablespoons fresh parsley, chopped
  • Lemon slices for garnish


  • Cut chicken breasts in half
  • Moisten chicken with water
  • Pound chicken with meat tenderizer until 1/4″ thick (place between 2 sheets of waxed paper)
  • Mix flour with salt and pepper in shallow pan
  • Heat olive oil in large skillet over medium-high heat until almost smoking
  • Working in 2 batches, place chicken in the flour and coat on all sides
  • Shake off excess flour and place in skillet
  • Cook until lightly browned and cooked through — about 3-4 minutes each side
  • Transfer to a plate and loosely cover with foil
  • Repeat with remaining chicken

To make sauce:

  • Pour off fat from skillet and return skillet to heat
  • Add chicken stock and lemon juice
  • Increase heat to high and bring to boil, stirring to pick up browned bits at bottom
  • Simmer 3 minutes
  • Return chicken to skillet and simmer, turning often, about 2 minutes until chicken is warmed and sauce is thickened
  • Add butter, capers, and parsley; heat until butter melts
  • Season with salt and pepper
  • Serve chicken with a spoonful of sauce and garnish with a sprig of fresh parsley and lemon slices, along with your favorite pasta