Chicken Picatta with zesty lemon sauce

A beautifully rich chicken dish that won't leave you searching for more.


  • 450g chicken breast

  • 4tbsp flour

  • 2 1/2 tbsp parmesan

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 1/2 tbsp olive oil

  • 1 tbsp unsalted butter

Lemon Sauce

  • 2 tbsp butter

  • 2/3 cup white wine

  • 2 tbsp lemon juice

  • 3 tbsp capers

  • 1 1/2 tsp parsley



  • Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2″ thickness.

  • Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.

  • Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

  • Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.

  • Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.


  • Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).

  • Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.

  • Add lemon and simmer 1 minute.

  • Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.

  • Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!

Bon Appetite!

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