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Chicken Picatta


(all measurements are approximate, and the recipe can be expanded or contracted as needed)

4 chicken boneless skinless breasts

seasoned flour for dredging (I use whole wheat flour)

2 tbsp. olive oil

1/4 c capers

juice of 1 or 2 lemons (depends on size/juiciness)-several tablespoons (I like mine lemony)

1/4 c white wine (can sub chicken broth)

2 tbsp butter (not spread)

1 or 2 tbsp fresh chopped parsley

salt and pepper to taste, if desired (I omit this)


Pound chicken breasts flat between two sheets of plastic wrap;
dredge flattened chicken breasts in seasoned flour;
brown chicken breasts on both sides in olive oil in large flat pan, then cook until done (5 or so more minutes)

remove chicken from pan and keep warm while you make the sauce.

to the pan add the capers, lemon juice, and wine or broth. bring to low boil and scrape pan to get all the brown bits blended into the liquid. simmer until reduced by about half. remove from heat. add butter and stir until butter is melted in. Add salt and pepper if desired. Lastly, add fresh chopped parsley and stir in. The sauce is done now.

Plate the chicken breasts individually, or on a large platter, and pour sauce over it.



Nutritional Information Per Serving

no nutrition information available

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