Chicken Picatta

The first time I ever had chicken picatta, I was at California Pizza Kitchen. I had no idea what capers were, but it was chicken, lemon, and pasta, so I figured I’d try it. I instantly loved the flavors. Moist, dredged chicken over thin angel hair pasta is drenched in a bright, zingy lemon sauce. Capers add a pop of brine to counter any sweetness from the cream-based sauce. To this day, it is still my order of choice at CPK.

Trying to make it at home seemed daunting, probably because I was worried about making a chicken picatta that would meet the same standards as the restaurant. The lemony chicken pasta I’ve made before is similar, but heavier than this recipe.

Ingredients:

  • 1 lb. spaghetti
  • 1 lb. boneless, skinless chicken breast cut in half
  • salt and pepper, to taste
  • 1/2 cup AP flour
  • 4 Tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine
  • juice of 1 lemon
  • 1/2 cup heavy cream
  • 1/4 cup capers, drained
  • 2 Tbsp chopped parsley leaves

Instructions:

1) Salt a pot of water, and bring to a boil. Cook pasta according to the directions on the package.

2) Season the chicken with salt and pepper, to taste. Dredge the chicken in flour.

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Don’t let the chicken sit too long with the flour before cooking. It won’t be as crispy.

3) Melt 2 Tbsp butter in a large skillet over medium-high heat. Add chicken and cook, flipping once, for about 4-5 minutes per side.

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4) Melt 2 Tbsp butter in the skillet again. Add the garlic and shallots. Stir and cook for about 2 minutes.

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Don’t wash the pot! The brown stuff from the chicken will help flavor the sauce.

5) Stir in the chicken broth, wine, and lemon juice. Cook until slightly reduced, about 5 minutes.

6) Slowly whisk in heavy cream until thickened, 3-4 minutes. Season with salt and pepper. Add the capers.

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I don’t think I let my sauce thicken enough, but at least the flavor was good.

7) Serve pasta with sauce and chicken.

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Final Thoughts: There are a few food bloggers whose recipes I will always recommend. Chungah of Damn Delicious is one of those bloggers. Her recipes never fail to be delicious and easy to execute. I wish I had let my sauce thicken, but it had a strong lemon flavor. Boyfriend dislikes capers, but I love the “pop” of brininess. Any tips on improving the consistency of the sauce?

 

 

2 thoughts on “Chicken Picatta

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