• 6 tablespoons butter, unsalted
  • 4 tablespoons olive oil
  • 1 lb chicken breast, skinless and boneless, butterflied
  • 2 tablespoons salt, kosher
  • 1/2 tablespoon black pepper, ground
  • 2 cups flour, all- purpose
  • 1/3 cup lemon juice
  • ½ cup chicken stock
  • ¼ cup capers, brined and rinsed
  • 2 cloves fresh garlic, chopped
  • 1/3 cup fresh parsley, chopped
  • Ground pepper, garnish

Prepare Chicken:

  • Cut the breasts in half horizontally to create thin cutlets. You should have 4-6 cutlets in total.
  • Season the chicken – pepper to taste
  • Add 1 tablespoon of salt and ¼ tablespoon of black pepper to the flour and mix thoroughly.
  • Dredge both sides of the chicken in the flour and shake off any product.
  • Place a medium skillet over high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. When the butter and oil start to smoke add half of the chicken to the pan.
  • After 3 minutes flip the pieces of chicken and cook an additional 3 minutes.
  • Remove the chicken from the pan and set aside to rest.
  • Add another 2 tablespoons of butter and oil to the pan.
  • Repeat the steps above for the remainder of the chicken.

Prepare Sauce:

  • While the chicken resting, add the lemon juice, chicken stock, garlic and capers to the pan; bring to a boil.
  • Scrape any brown bits off the bottom of the pan to incorporate extra flavor.
  • Return the chicken to the pan and reduce to a simmer for about 5 minutes.
  • After 5 minutes remove the chicken and add the remaining butter to the pan. Whisk vigorously to ensure the sauce does not break.

Get Ready to Plate:

  • Once the sauce comes together pour over the chicken.
  • Garnish with fresh parsley and ground pepper.
Dobbes Family Winery Chicken Picatta Recipe

Wine Pairing