Chicken picatta 

serves 2-3 people


For the chicken

  • Flour for dredging the chicken
  • 3 Chicken Breast, cut into thin 1/4inch slices (you should get 2 ½ slices from each breast.)
  • 1tbsp of canola oil + more if required
  • 1 whole lemon, juiced
  • 2tbsp capers
  • 2 fluid oz white wine, dry wine is strongly recommended
  • 8 fluid oz chicken stock
  • 4tbsp of cold cutter, in ½” cubes
  • Salt & Pepper to taste

For the salad

  • Arugula or your favourite greens or blend of greens
  • 4 gem tomatoes cut in half
  • Shaved Fennel
  • Your favourite dressing


In a non-stick sauté pan, add in the canola oil and heat over medium high heat until hot. Dredge the chicken in the flour, knocking off excess flour. Lay the chicken into the frying pan away from you and off the heat. Once chicken is in the pan, place back onto the heat. Cook the chicken for 1-2 minutes, just until it starts to turn golden brown in colour and then flip over. 

Cook chicken again for another 1-2 minutes. Once completed, add the white wine to deglaze the pan. Reduce for 30 seconds and add in capers, lemon juice and chicken stock. Reduce heat to medium until the stock is simmering, not boiling. Season with salt and pepper and reduce until chicken is cooked**. Once the chicken cooks for approximately 2-4 minutes, remove from the pan and plate. 

Taste the sauce and adjust for seasoning with salt & pepper and fresh lemon juice. The remaining liquid will become your sauce for the dish. Add in the cold butter and mix until the liquid becomes thick. One final taste and pour over your chicken.

Add your salad or chosen side dish to the plate and enjoy!

** Chef note, if your chicken is thick it may need more time to cook then this recipe has been designed for. At this stage, add more stock and continue to cook the chicken until cooked through.