Chicken Picatta Thu, Dec 15, 2005

This chicken recipe has quickly become one of our favorites. It’s pretty easy to make on top of it which then makes it a staple menu item.


  • 2 tsp. olive oil
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. butter
  • 2 Tbsp. dry sherry
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp. capers


In large skillet, heat olive oil. Saute shallots and garlic until tender; set aside. Pound chicken breasts to an even thickness. In small bowl, combine flour, salt and pepper; dredge chicken in mixture. In large skillet over medium heat, melt butter; lightly brown chicken (2 to 3 minutes per side). Increase heat to high. Stir in sauted shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens. Serves 4.