Sunday, May 19, 2013

My Famous Lemon Chicken Picatta

I apologize in advance for the low quality photograph but I was in a rush today, so I had to take the final photo with my phone while we were having lunch.

This recipe is a household favorite and is my own invention. I came up with it by comparing a variety of Chicken Picatta recipes, and I invented this delectable little douzy. Its tangy yet subtle at the same time. I've got two sisters and they each have their own method of making Chicken Picatta. But they both use capers, which totally grosses me out. 
Capers look like tadpoles to me, and nothing loses my appetite like seeing baby frogs on my plate. I know what you're thinking, and no, I'm not weird- you are. Who can't see the resemblance between capers and tadpoles??
On a more food friendly note- if you've got a different way of making Chicken Picatta, please send me a message or email. I love learning new tips and finding ways to enhance my recipes. 


2 skinless, boneless chicken breasts
1/3 cup lemon juice
1 tsp dried basil
1-2 cubes maggi
3/4 - 1 cup boiled water
1 pinch sugar
rind of 1 lemon
flour, salt and pepper


Slice the chicken breasts into halves and pound into thin fillets. Season both sides with salt and pepper.

Dust the fillets with flour.

Dissolve the maggi cube(s) in the boiled water. Add in the sugar and basil.
Reserve for later.

Melt butter and a dash of olive oil in a deep skillet. Fry the chicken fillets until golden on medium high. Remove from skillet and set on a plate to the side.

When all the fillets have been fried and set on the plate, pour in the maggi sauce and the lemon juice with the rind. Let boil for a minute then add in the chicken fillets.
Lower the heat and leave simmering for 10-15 minutes, until the chicken becomes tender and the sauce has thickened.

Serve hot with pasta or rice as an accompaniment.

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