A Variation On The Theme Of Chicken Picatta Recipe


  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne
  • 8 scallops of chicken – 3 breasts filleted into 3 scallops each then pounded between waxed paper to ¼ inch
  • 2 T olive or canola oil
  • 5 T butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock, or canned, low-sodium chicken broth
  • ¼ c. dried mushrooms (porcini, shitake are really good, alone or in combo) reconstituted in1/2 c. boiling water-break the dried mushrooms into small pieces before reconstituting
  • 1/2 T lemon juice
  • 2 T capers, drained
  • 2 tsp. minced garlic
  • 2 T butter
  • 1 T parsley


This Recipe Is Just A Little Different From The Regular Picatta Because My Husband Doesn't Care For A Heavy Lemon Taste And Really Likes The Wild Mushrooms. I Just Barely Sneaked The Capers In. :-) The Only Difference Between Franchese And Picatta As F

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