Chicken picatta is definitely one of Karl’s top 3 favorite dinners. He always has me make extra sauce to pour over noodles, potatoes, or vegetables that accompany the meal. I usually comply. I’ve made this “a few” times, so I can usually whip it out within 30 minutes – take that Rachel Ray.


You will need the following ingredients:

1 Tablespoon Butter
1/4 cup flour
1/4 cup cornmeal
3 tablespoons oil
1/4 cup white wine
1/4 cup lemon juice
1/4 cup chicken stock
1 lemon
2 Tablespoons onion powder
to taste salt & pepper
4 – 6 boneless skinless chicken breasts

I suggest just getting all the ingredients out, because once you get started, it goes pretty fast.

  1. In a pie dish or plate, combine the flour, cornmeal, onion powder, salt, and pepper. Stir with a fork. This will be used to coat the chicken and make it crispy.
  2. Pound each chicken breast until about 1/4″ thick between two pieces of plastic wrap. Repeat for all chicken breasts.
  3. Next heat the oil in a sauté pan over medium-high heat.
  4. Dredge each pounded chicken breast in the flour mixture and put in the pan. Repeat for all chicken breasts.
  5. Cook for 1-2 minutes per side, and then remove and put on a wire rack so the crust does not get soggy.
  6. Once all the chicken has been removed to cool, sprinkle 2-3 tablespoons (depending on how thick you like your sauce) into the sauté pan and stir quickly so it doesn’t get lumpy.
  7. Slowly add the wine, followed by the chicken stock and lemon juice.
  8. Let it cook to the right consistency. Taste and modify to your liking. For example, Karl likes it really sour, but normal people like it pretty balanced.
  9. Add the chicken back to the pan, and garnish with slices of lemon.

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