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Lemon Chicken Picatta - ish
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Prep Time
10
mins
Cook Time
10
mins
Total Time
30
mins
Course
Main Dish
Cuisine
Italian
Servings
2
servings
Ingredients
2
chicken breasts&;skinless and boneless
cuthalf lengthwise
1/4
tsp
salt
1
tbsp
paprika
2
tbsp
onion powder
3 tbsp all-purpose flour for dredging
2
tbsp
butter unsalted
2
tbsp
olive oil or canola oil
1/3
cup
lemon juice
1/2
cup
white wine or chicken broth
2
tbsp
cream
1/3
cup
fresh parsley
chopped
lemon slices
optional for garnish
Instructions
In a wide, shallow bowl add salt, paprika, onion powder, and flour.
Dip chicken in flour and shake off excess.
In a large skillet heat the olive oil or canola oil, over medium to high heat.
Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
Remove skillet from heat. Add butter, lemon juice, chicken stock or wine, and scrape up the brown bits from the pan for extra flavor.
Return skillet to heat and bring to a boil.
Add cream slowly and cook for a couple of minutes.
Add chicken back to skillet and simmer for about 5 minutes. The sauce will thicken a bit.
Garnish with parsley and serve over noodles.
Notes
1. The cream can be omitted for a sauce that's less rich. I found that adding the cream made this dish more hearty.