Meat & Poultry Dishes
Weeknight Chicken Picatta
A classic recipe that gets an updated twist from a sauce made with Mezzetta® Imported Non-Pareil Capers, for just the right amount of tangy piquant flavor!
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/4 cup extra virgin olive oil divided
- 3 cloves garlic minced
- 1/2 cup dry white wine such as Pinot Grigio
- 3 tablespoons Imported Non-Pareil Capers
- 1/2 cup chicken stock or water
- 4 tablespoons unsalted butter cut into small cubes
- 1 lemon juiced
- Chopped fresh parsley for serving
- Lemon wedges for serving
- Butterfly the chicken breasts in half lengthwise to create 4 thin chicken breasts. Place each chicken breast half between two sheets of plastic wrap and, using a meat mallet or heavy bottomed pan, pound out to an even ½ inch thickness. Season both sides of each chicken with salt and pepper to taste.
- Place the flour in a shallow bowl. Working one at a time, carefully dredge the chicken cutlets in the flour, shaking off any excess. Transfer to a plate.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working two at a time, cook the chicken cutlets until golden brown on one side, about 2-3 minutes. Flip the chicken over and cook for an additional 2 minutes. Transfer to a clean plate while you cook the remaining chicken cutlets.
- Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the garlic and cook until fragrant, about 30 seconds. Add the wine, Mezzetta® Imported Non-Pareil Capers and cook, scraping up any browned bits on the pan until the wine has almost evaporated, roughly 3-4 minutes.
- Add in the chicken stock and butter and carefully swirl the pan to emulsify for 1 minute.
- Return the chicken cutlets to the skillet and simmer until the sauce coats the back of a spoon, about 2 minutes. Remove the pan from the heat, stir in the lemon juice and season with additional salt and pepper to taste. Sprinkle with fresh parsley and divide the chicken among plates with a large spoonful of the sauce. Serve with steamed or sauteed vegetables or over pasta.