Thursday, July 15, 2010

Chicken Picatta

A MUCH more successful dish than the last time I attempted this!  LOL  My husband LOVED this!  My daughter is going through a picky phase, so she just ate the noodles with butter!

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

Chicken Picatta Ingredients:
(serves 4)
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!


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  1. I prefer to not use the white wine. What could I substitute ?

    1. Additional chicken broth

    2. Rice Wine Vinegar Is Another Substitute In Recipes Using Alcohol.

  2. Replace with Chicken Broth instead. Won't be quite the same flavor, but you'll still have the liquid :)

  3. Trying this without the broth or breadcrumbs with our gluten allergies. I will let you know how it turns out!

  4. Left out chicken broth very lemony but so delishious!

  5. Made this dish today. Was delicious and looked just like the photo!. Will definitely make again. I did add the chicken broth and was still lemon-y :) Also, didn't have capers....instead added fresh basil and parsley about one hour before end of cooking time.

  6. This was good, but the breadcrumbs were too soggy with the liquids added, so I removed them from the crock pot, spread them out in glass baking dishes, sprinkled with shredded parmesan and baked it for 30 minutes. I served the liquids on the side to put on top of the chicken and whole wheat pasta. Turned out pretty good that way.

  7. my husband and I have never been wine drinkers. all recipes say, white wine or red wine but never say what kind of wine the author used. need guidance in this area - I once made coq au vin with burgundy and was delish - next time used shiraz and it was not good. HELP