I am so honored to be breaking bread this week with one of my favorite Cookbook Authors, Cristina Ferrare. She has inspired me for years with her recipes and love for cooking with her family. Connecting with Cristina has given me an even deeper admiration for her. She is truly an amazing and gracious woman. I love that her daughter Alex has the same passion as her Mom. Check out Alex’s Gluten Free Recipes on her website Against The Grain ~ breaking the rules never tasted so sweet. I couldn’t wait to try Cristina’s Recipe for Sunday Supper Chicken Picatta.
My family has enjoyed Chicken Picatta for Sunday Supper for years and it is still one of our favorites. The only thing I do different is add 3 cups of Chicken Broth and I serve it over pasta sprinkled with parmesan cheese. It is amazing! What can I say, I have a hard time following directions to a recipe…. I always have to add my own touch. I also substitute Tilapia for the Chicken. My daughter Alex, loves it even more when done with Tilapia. This recipe is amazing reheated during the week. Many times I make double and serve for an easy weeknight meal.
Check out more of Cristina’s fabulous Recipes on Cristina Ferrare Cooks and her Cookbook Big Bowl of Love. It is a resource you will turn to time and time again with wonderful recipes for the whole family.
Kids Ratings: Alexandra 8 if done with Chicken but 10 if done with Tilapia, Ronnie 9.5, Reis 9, Riley 9.5
- 3 Organic Chicken Breasts, skinned, boned, and pounded to ¼-inch thickness (your butcher will do this for you if you ask)
- Kosher salt
- cracked pepper
- 1 cup all-purpose flour, for dredging
- ¼ cup extra-virgin olive oil + 2 tablespoons
- 3 garlic cloves, crushed
- ½ cup white wine
- juice of 1 lemon
- 1 lemon sliced thin
- ¼ cup capers
- ¼ cup chopped Italian parsley
- 3 cups of Chicken Broth*
- 1 pound of Pasta of your choice
- Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. Dredge the chicken in the flour.
- Heat the oil in a large 12″-inch frying pan over medium-high heat. Add the garlic, and saute until golden in color. (Be careful not to burn the garlic or it will taste bitter).) Remove the garlic from the oil and discard. Quickly add as many pieces of the chicken cutlets that will fit into the frying pan and saute 3 minutes on each side. Remove and set aside. Add 2 more tablespoons of olive oil to the frying pan and finish sauteing the rest of the cutlets. Place the sautéed chicken cutlets that you have set aside back into the frying pan, (don’t worry about crowding). Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is gone. Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape. Simmer 1 minute more.
- Remove from pan onto a serving platter and season with a pinch more kosher salt and pepper. Pour the pan juices of the top, add the sliced lemons and sprinkle with capers and fresh parsley. Serve over mashed potatoes.
- * only add Chicken Broth if you would like to serve the Chicken over Pasta in a Picatta Sauce. Isabel’s version.