Chicken Picatta

This was one of my step-son's favorites growing up. In fact, when we'd go to an Italian restaurant, this little 12 year old would ask the waitress for a side of pasta "with a white wine, lemon sauce" instead of the regular red sauce fare. Too funny!



Heat large pot of water to boiling. Toss in a handful of salt (critical to salt the pasta water!) Cook pasta according to package directions. I prefer Angel Hair for this recipe, because the sauce is so light. A thicker pasta will overpower the sauce.


1 package thinly sliced chicken breast

1 cup flour, seasoned with salt and pepper

Dredge the chicken in the flour, do not shake off excess. It makes a nice thickener for the sauce.

2 garlic cloves cut in half.
1/4 cup extra virgin olive oil

Heat oil in non-stick pan. Add the garlic and cook for 1 minute.

Add chicken a couple pieces at a time. Cook on each side about 3 minutes. Don't overcrowd the pan or you will bring the temperature down and boil the chicken. Yuck!

Remove chicken to a plate and cover with foil to keep warm.

Remove garlic and toss.

Now for the sauce. Time to deglaze the pan. The brown bits on the bottom of the pan are your base - they are packed with flavor!

Add 1 cup of dry white wine (always remember to use something you would actually drink) and scrape up the bits off of the bottom of the pan. When the wine is heated through, Add 1 cup of chicken stock or broth. Allow the mixture to reduce by half at a moderately high heat. Taste it along the way. It will get concentrated and a little thick. If it's too salty, add more wine or chicken broth (or both.) Add in 8cleaned and sliced button mushrooms, the juice of 1 lemon, and 2 tablespoons of drained capers.

Adjust salt and pepper. Cook until the mushrooms are tender, about 5 minutes. Add the chicken back to the pan and reheat. Serve over the pasta.

Top with sprinkle of chopped flat leaf parsley and fresh grated parmesan cheese.

I actually am making this right now and typed it as I made it.