Best Chicken Picatta


Chicken Picatta

First made this on March 25, 2014. Husband said its THE best Chicken Picatta he's ever had / I've ever made. I couldn't find, in a pinch, the Chicken Picatta recipes I've used before, so grabbed whatever I could find quickly online that looked decent, and this was it. I left out the wine and substituted additional chicken broth (since we'd rather DRINK the wine!); wasn't sure how well that would work, but we honestly could not tell it was missing anything - it turned out incredible. I substituted coconut oil for the butter and olive oil (since we're health conscious!). Also used coconut flour instead of regular flour ('cuz its healthy and delish!). It was Y-U-M-M-Y. This is my best, most favorite Chicken Picatta recipe now 🙂 Winner, winner, chicken dinner on this one!


  • 2 boneless, skinless chicken breast halves, cut in half horizontally; pounded 1/4" thick
  • Salt and pepper, to taste (To make this healthier, I omit the salt)
  • 1/2 cup all-purpose flour (To make it healthier and gluten free, I use either oat flour or coconut flour)
  • 3 Tbs. olive oil (I use coconut oil to make it even healthier)
  • 3 Tbs. unsalted butter
  • 1 Tbs. minced shallot (I omitted)
  • 1/4 cup dry white wine (or omit and add 1/4 c extra chicken broth)
  • 3 Tbs. fresh lemon juice
  • 1/4 cup chicken broth
  • 1 tsp dried parsley


Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.

Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately. Serves 4.

Adapted by from a Williams-Sonoma recipe


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