chicken picatta

I love planning. You can ask my husband…I’m actually a little OCD about lists and organization and schedules. This + the fact that food is my life = monthly menus on the fridge. Now, before you think I’m too crazy, I only do one month in advance. I bookmark, tag, dog ear every recipe that I want to try, wait till it’s in season and plan my menu! This way, I get to try all the recipes that I want and we never have to repeat meals! I know it seems fanatical but I thrive on this sort of thing.

But.

If you are not one of these sort of people, I have an easier way!

1) Keep certain things on hand at all times. (what I personally think you should always have in your pantry and freezer is coming soon!)

2) Never go to the market without having a list.

3) Take 15 minutes on Sunday and get an idea of what your schedule is like for the week and come up with some easy dinner ideas.

Now, if all this is done, then do you have chicken in your freezer? Check.

Fresh lemons in your fruit basket? Check.

White wine…well, you should have it simply because it’s been a long week.

What does this mean? Easy weeknight meal coming right up! This picatta recipe takes less than 20 minutes to make and is oh so satisfying after a hard day at work!

Chicken Picatta

Serves 4.

Use the same recipe for veal or pork picatta, as well!

4 chicken scallopini (you can find this right next to the chicken breasts) OR 2 skinless and boneless chicken breasts, butterflied and then cut in half to make 4 servings

Salt and pepper

Flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

¼ cup white wine

½ cup chicken stock

¼ cup brined capers, rinsed

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan, add the lemon juice, white wine, chicken stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken, serve with fresh steamed veggies and enjoy!