Chicken Picatta

By Sarah Rogers / The Black Apron

This is not the Chicken Picatta you don’t remember having as a kid! This is easy, easy, easy! Just like all of my recipes, you can mix and match all of your favorite flavors. I made this recipe just for “The Black Apron” and tested with many friends with all different personalities and likes and dislikes – this proved to be a huge hit every time!

 

 

 

Ingredients

 

 

 

 

• 2 Chicken Breast

• 4-5 Lemons

• Pancake Batter/or Flour

• Bread Crumbs/or Italian Bread Crumbs

• Italian Seasoning

• Butter

• Salt and Pepper

• Linguini

• Garlic

• Olive Oil

• Sundried Tomatoes

• Olives, sliced

• Parsley, chopped

• Fetta

Instructions

 

 

 

• Boil Linguini, about 2 minutes before pasta is done add sundried tomatoes, when pasta in done drain, put back in boiling pan (heat off of course) and add salt, pepper, olives, garlic and butter.   Mix and let rest.

• Cut chicken breast in half and beat with mallet until about a ½ inch to an inch thick

• Mix ½ cup pancake mix and ½ cup water

• Place bread crumbs and Italian seasoning on plate

• In large skillet heat olive oil, olive oil is ready when you can add a drop of water and it starts to sizzle, you do NOT want it too hot.

• Dredge chicken breast in pancake mixture then in bread crumbs and put in heated olive oil. Cook until a dark golden brown and flip. After you flipped the chicken squeeze fresh lemon on the chicken. Cook the remainder of the chicken this way.

• Plate linguini, add feta and top with chicken breast and chopped parsley.

This is an amazing dish. It’s Italian, but light. It is sure to become a family favorite, enjoy!

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