I LOVE lemon, especially in the summer time, so this recipe was just what I needed! It was delicious, packed with zingy flavor! It was also super easy, which I love the most! We served our Chicken Picatta on top of Angel Hair Pasta with a salad on the side. It was the perfect summertime dinner!
Here's the good stuff folks:
Chicken Picatta Ingredients:
2 Chicken Breasts, thinned in half (so you should end up with 4 thin pieces of chicken)
1 cup white wine
1 cup chicken broth (I didn't add this, but I think it would tame down the lemon just a bit and make more sauce!)
1/2 cup freshly squeezed lemon juice (I used 3 lemons)
4 Tbsp. Butter, sliced
3 Tbsp. Capers
1 cup Italian Seasoned bread crumbs
1 egg, beaten
salt and pepper to taste
pasta of your choice to serve Chicken on
Lay your bread crumbs on a plate and leave your egg in a cereal sized bowl. Dip each breast into the egg and then in the bread crumbs. Place each one on the bottom of the Slow Cooker insert. Repeat this for all breast pieces.
Place the 4 Tbsp of butter, one on each breast.
Pour in the wine, lemon juice (and chicken broth if you decide to use it) and top with capers. Sprinkle with salt and pepper.
Cook on LOW for 4-5 hours.
Serve on top of your favorite pasta!
Tips: This was extra lemony, so if you like less lemon, use less lemon juice or just add the chicken broth like I suggested above. Feel free to add mushroom or artichoke hearts to this recipe as you prefer!