A few weeks ago, I went with some of my friends to dinner at a local restaurant. I had never eaten chicken picata before, but when one of my friends ordered it, I decided to give it a try too. Well, I was glad I did! I really liked it! It had a just the right amount of lemon & garlic. Capers are not something that I typically have on hand, but I did this time. If you’ve never had capers, you can find them in the grocery store near the pickles, olives, and relishes. They are extremely salty, so don’t forget to drain and rinse well if using them in this recipe!
- 3 large skinless, boneless chicken breast halves
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil, or as needed
- 1 clove garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 8 ounces mushrooms,, sliced
- 3 tablespoons butter
- 2 tablespoons parsley
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour.
Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken pieces onto platter.
When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir in the garlic. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Let cook, stirring occasionally, until the sauce reduces.
Add the lemon juice, mushrooms and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.
Add the parsley; remove from heat and set aside.
Arrange the chicken on serving plates and spoon sauce over each portion to serve.
Note: Mashed potatoes make a great a side dish!