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  • Writer's picturemonica

ATK Chicken Picatta

Growing up, Carraba's was a restaurant our family would frequent. Some may scoff at this, but in the neighborhood I am from, Carraba's was considered pretty fancy. One of my favorite dishes to order there was chicken piccata. I came across this recipe thumbing through the America's Test Kitchen 20th Anniversary cookbook, and nostagically thought I'd give it a shot. It seemed relatively simple to put together after a long work day and included many ingredients I already had on hand. This dish will make you feel like a real life fancy chef, despite it's simplicity to put together.

Pictured here is the Chicken Piccata dish served with my adaptation of ATK Roasted Fingerling Potatoes.


  • 4 (6 - 8 oz) boneless skinless chicken breasts OR 4 - 6 chicken cutlets

  • 2 tbsp salt

  • 1/2 tsp pepper

  • 2 lemons

  • 3/4 cup flour

  • 1/4 cup + 1 tsp vegetable oil, divided

  • 1 shallot, minced

  • 1 garlic clove, minced

  • 1 cup baby bella mushrooms, rinsed and chopped

  • 1 cup low sodium chicken broth (organic if possible)

  • 3 tbsp unsalted butter, cut into 6 pieces

  • 2 tbsp capers, drained

  • 1/2 tbsp parsley

  1. If using chicken breasts, cut each in half horizontally to create 2 thinner halves, creating chicken cutlets. Season chicken with salt and pepper; let sit for 15 minutes.

  2. Halve 1 lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then cut crosswise into 1/4 inch thick slices and set aside. Juice remaining half + whole lemon and set aside for later.

  3. Spread flour in a shallow dish. Dredge each cutlet in flour and shake gently to remove excess. Set aside. Heat 2 tbsp oil in 12 inch skillet over medium high heat until smoking. Place cutlets in skillet and reduce heat to medium. Cook until golden brown on one side, then flip and cook until golden brown on the other side. Set cooked cutlets aside on a platter.

  4. Add remaining 1 tsp of oil and shallot to skillet and cook until softened (about 1 minute). Add garlic and cook until fragrant (about 30 seconds). Add chicken broth, lemon juice, mushrooms, and lemon slices and bring to a simmer.

  5. Once sauce is simmering add chicken cutlets and simmer for 4 minutes (2 minutes on each side). Transfer cutlets to a plate. At this point your sauce should be slightly thickened, if not simmer for 1 - 2 more minutes. Off heat, whisk in butter. Stir in capers and parsley. Serve sauce over chicken and ENJOY.

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1 Comment

Michael Rothstein
Michael Rothstein
Feb 06

Apparently, "Monica" is a MENTAL CASE! Are you out of your freaking mind telling people to use 2 TBSPS. OF SALT? What an idiot! You are merely supposed to SEASON these chicken breast pieces with salt and pepper, NOT brine them! Unbelievable what kind of pinheads are allowed to put things out on the internet!

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