Creamy Chicken Picatta

Italian, Mains, UncategorizedSeptember 17, 2012Comments: 2
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Creamy chicken picatta

Creamy chicken picatta

Oh my goodness, this is such an amazing dish!! This isn't just any typical picatta sauce.  This one is creamy and buttery with a background of shallots, the saltiness of capers and the brightness of lemon. Paired with seasoned chicken and orzo, it becomes a showstopper. I used to work at 1600 Smith in downtown Houston and across the from us was the old YMCA. I can't believe they actually tore that place down.  Anyway, they had a little cafe in their tunnel level that created this dish and we would order it for lunch meetings.  As soon as everyone in my office found out this was on our menu that day, all other lunch plans were then cancelled.  People would almost fight over this stuff...they could have actually walked across the street to get their own, but you know that would have been too much trouble... My good friend and coworker Sharon asked for the recipe and has made this dish so many times that she has certainly perfected it.  Thank you Sharon!! Start by melting one stick of butter and then add minced shallots then add the cream, capers and lemon juice.  I like to let this simmer from a while, about 30 minutes or so.  The scent of the shallots cooking is SO good. The chicken takes mere minutes to cook since they have been butterflied - you can also saute the chicken in olive oil and butter instead of flouring them  It is equally as yummy.

Creamy Chicken Picatta

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy

Ingredients:

  • 4-5 boneless, skinless chicken breasts
  • 1 stick unsalted butter
  • 1 3.5 oz jar capers in liquid
  • 1 medium lemon
  • 1 pint heavy cream
  • 2 small-medium shallots, minced
  • 1 cup orzo pasta

Directions:

  1. Start by melting one stick of butter in small saucepan over medium heat and add minced shallots.  Turn heat to low, simmer for a few minutes and then add the cream,  juice from 1/2 lemon and 1/2 jar of capers, drained - save the liquid.  Let this simmer for 30 minutes or so and then start tasting ( I keep a very small bowl nearby and I taste whatever I'm making to adjust the flavors) I often add more lemon juice, some of the caper liquid and usually a few more capers.  I've been known to add the entire bottle of capers with some of the juice because I love, love, love that saltiness in this sauce, but you adjust it to your taste.

  2. While the sauce simmers, butterfly the chicken breasts.  Lay each breast on a cutting board, place one hand on top and  beginning with the thicker side, slice through the middle horizontally, creating 2 identical thin breasts.  It will lay open like a book.  Season each with garlic salt and pepper.

  4. Now, I like to dust these with a bit of flour and then saute - these breasts cook very quickly - but they are also great just sauteed with butter and oil.

  5. Boil water in a medium saucepan and cook orzo.  Drain, add a spoon of butter or oil to keep from sticking together.

  6. Add a thin layer of canola oil in a skillet and fry the chicken on medium-high heat till brown and done.  This should only take a couple of minutes or so on each side.

  7. Plate orzo and chicken, then pour sauce over both.  Top with lemon slices or chopped herbs and dig in, but make sure you have plenty of bread for that sauce.. I have no idea if this freezes well or not because we've never had leftovers!!

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Comments: 2

  1. Sharon October 4, 2012 at 7:14 pm

    Carolyn! I am so enjoying this website. Alonti’s wedding soup, Buffalo chicken dip, Ninfa’s green sauce and on and on. Not only are these dishes amazing, but just reading these recipes can bring to mind some truly wonderful memories, with wonderful friends. (especially how we fought for that place in line for lunch) thank you Carolyn!

  2. Bankhead Bell December 16, 2014 at 5:57 pm

    I so LOVE this dish, and so does my family!! Thank you Sharon…and Carolyn!!