I’m excited to share this fresh, flavorful lemon chicken picatta recipe with you!
My hubby and his brother waited tables in high school at an Italian Restaurant. He has referenced it many times throughout our marriage because apparently working there made him an expert on Italian food. I, on the other hand, almost made his Italian uncle fall out of his chair when I told him my mom puts cheddar in her lasagna. What can I say? We live in Texas, and we like cheddar. Growing up I never thought it was strange in the least! It was, and is, one of my favorite dishes that my mom makes! All that to say, when I told my hubby I was going to make lemon chicken picatta the other night he gave me the side eye, and quickly told me that was his LEAST favorite Italian dish. Challenge accepted.
This meal ended up being so fresh and simple. It seemed “fancy’ for a weeknight meal, but I made it in 30 minutes (cheddar free!) and in the end, my hubby said he actually really liked it! And bear in mind, he doesn’t dish out the compliments unless he means it! There have been many a meal that he has very sweetly said, “Maybe don’t make this one again!” His honesty is truly one of the things I love about him most! So if this has his stamp of approval, you should probably give it a try!
4 Chicken breasts, pounded thin or chicken tenders
1 lb thin speghetti
Salt and pepper to taste
Pinch of ground thyme
1/2 cup flour
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. fresh basil
3 cloves of garlic
1/2 cup chicken broth
1/2 cup white wine
3/4 cup heavy cream
1/2 cup capers, drained
Fresh thyme and basil to garnish
Bring salted water to a boil and cook thin spaghetti until al dente
Heat butter and oil in a pan over medium high heat. Season flour with salt, pepper and chopped fresh basil. Season each side of your thin chicken breast with thyme, salt and pepper and dredge in the seasoned flour. Cook until golden brown, about 4 minutes on each side. Remove and set chicken aside.
Reduce heat to medium low. Add garlic and saute for about a minute. Add chicken stock, wine, lemon juice, heavy cream and capers. Combine and bring sauce to a low boil. Add salt and pepper to taste. Simmer for 2-3 minutes.
Drain pasta and put in a bowl. Drizzle with olive oil and toss with fresh basil and thyme.
Slice chicken and place on top.
Pour sauce on top and garnish with chopped thyme and basil.
Fresh, fast and flavorful…everything I LOVE in a weeknight meal! Enjoy!