Best 3 Chicken Pan Sauce Picatta Recipes

QUICK CHICKEN PICCATA

Steps:

• Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
• Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
• Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
• Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
• Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
• Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

CREAMY CHICKEN PICCATA RECIPE

Steps:

• After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.
• Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.
• Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then flip chicken and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
• Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden.
• Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes.
• Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat.
• Stir in butter and pour in cream. Season with salt if needed and pepper.
• Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.

CHICKEN PICCATA (FRIED CHICKEN CUTLETS WITH LEMON-BUTTER PAN SAUCE) RECIPE

Steps:

• Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
• Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.
• Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F (191°C) on an instant-read thermometer.