Parmesan Chicken Picatta

Thursday, February 9, 2023

Parmesan Chicken Picatta

Servings: 4

Prep time: 5

Cook time: 15

For The Chicken:

2 boneless-skinless chicken breasts, fileted horizontally into 1/4 inch slices

2 tbsp flour

2 tbsp Parmesan cheese, grated

1 tsp salt

Cracked pepper

For The Sauce:

1 tbsp olive oil

2 tsp unsalted butter

2 tbsp minced garlic (2 cloves)

1-1/4 cup chicken broth

2 tbsp capers

1 tsp cornstarch, mixed with 1 tbsp water

2 tbsp lemon juice

2 tbsp parsley, minced finely
3 tbsp parmesan, grated

Instructions

Season the filed chicken with salt and pepper, set aside. On a sheet of wax paper, mix together the flour and the parmesan cheese, then press the chicken into the floured mixture, set aside.

Heat a skillet with the oil and the butter to medium high heat. Lay the floured chicken into the pan beginning with the tip closest to you first, then laying it into the oil away from you. Fry until browned, about 3 minutes per side. Remove to a warm plate and cover.

Reduce the heat to medium, add the garlic, and cook for 1 minute until fragrant. Add the broth and cream. Bring to a simmer, season with salt and pepper. Add in the remaining parmesan and capes into the pan and cook for an additional 5 minutes.

Add the lemon juice, simmer, then add the chicken back to the pan.

Serving:

We chose pappardelle and sauteed zucchini for this night, but this dish is so versatile, you could try the following:

Rice in the form of a pilaf, or risotto

Potatoes, either mashed or scalloped

Cubed baked sweet potatoes

Notes: This dish is excellent, and it comes together very quickly, it's really not any different than a piccata, except there is no wine. So, in essence, I will just call this dish a piccata wanna be and cook with our without wine depending on the flavor I am going for in the moment. Adapted from Café Delites.

Tinks Kitchen