Excellent dish. Taste even better if a bottle of wine is consumed during preparation.
This dish is a standard in our household. We love it with steamed broccoli, and perhaps garlic mashed potatoes. Another reviewer is confused over the term "scallopini", which refers to the thin slices of meat used in the picatta recipe. Once you have dredged the scallopini in seasoned flour, dip it in an egg/Parmesan cheese wash before turning it into your hot skillet. Just brown the scallopini, don't fully cook, as you can return it for one last cook/ warm up at the end (careful not to overcook the chicken!). If you do not have fresh chicken stock for Demi-glacing the pan, use any liquid canned chicken broth. Reduce the broth with the lemon juice, butter, olive oil, garlic, and white wine to concentrate the flavors. Add some fresh thyme and fresh chopped parsley to taste now (no stems). When ready, return your scallopinis to the skillet for a final warm-up and add capers to taste. I like lots. Try this recipe with veal or sliced beef tenderloin also
Excellent recipe - it was delicious. I didn't have white wine so I used chicken broth and increased the amount for sauce. No glaze either but chopped portabella mushrooms worked well
Loved it! Didn't have mushrooms but they'd have been welcome! I didn't think it needed lemon juice or the demi-glace. I'll definitely be making this again! Thanks!
This dish is not new to me at all, and I have always loved it. But I've always used chicken broth wih the wine and lemon juice, never demi-glace. The demi-glace made it even better - richer, with a more full-bodied flavor. An excellent, solid 5-star recipe. I would just caution against cooking the chicken for 6-8 minutes on each side. A few minutes on each side, just until the chicken turns opaque, is all this needs. Even a minute or two of overcooking can easily take this from moist and tender to tough and dry.
Fixed this tonight and loved it!! Could not find chicken flavored demi-glace so substituted this for chicken broth. Wonderful! Sliced green olives would be good in place of the capers. I will try this next time. My favorite Italian restaurant serves a similar dish they call Chicken picata. I served this over a small portion of spaghetti. Two large chicken breast sliced as stated and pounded is enough for four servings if you are a light eater.
I love these ingredients. I also add artichoke hearts. Yumm! I also increase the ingredients for the sauce so that there's plenty for the rice. I use chicken tenderloins the perfect size and shape.
I make this fairly often and usually edit the steps to speed things up. I melt the shortening (butter really does taste best...) then sautee about a tsp. of minced garlic (in the jar). I don't slice open the chicken breasts: I use a rolling pin to pound the breasts between saran wrap until flattened uniformly. Dredge them in flour seasonsed w/s&p sauteed them until golden brown and keep warm in the oven while I sautee (canned or fresh) mushrooms a bit of lemon juice white wine if I have it (stock or water w/chicken bullion granuales also works) and usually a bit of flour mixed into the liquid before adding to the pan. Add capers last then return meat to pan to meld flavors. I usually make double the sauce and serve w/either some kind of rice or some kind of pasta. Love the flavors!
Made this last night - this is a keeper. Did not make any changes to recipe. Recipe was so simple but elegant enough for guests or a romantic dinner. I served it with rice pilaf and broiled asparagus drizzled with olive oil S&P and roasted minced garlic. Found the demi-glace at Williams Sonoma. pinot grigio wine was great with it.
had to substitute alot of things. turned out pretty good still though. I'm gonna chalk this up to user error and try again.
