Chicken Picatta

When we lived in Santa Barbara there was a little Italian food place called Petrini’s. It was like a little piece of the North end of Boston in California. It was a family dining style Italian food restaurant right down to the red an white checkered tablecloths and Chianti candles. I miss it dearly, and especially my favorite meal available there. Chicken Picatta with a small side of Fettuccine Alfredo.

2 Fried Chicken Breast (see previous article)
1 Shallot, minced
2 Cloves Garlic, pressed
1/2 Cup Chicken Stock
2 Lemons
1 Tbs Capers
4 Tbs Butter
Box Fettucini
Jar Alfredo Sauce

This recipe makes a small amount, suitable for one person. If you’re making more you’ll want to heat up the oven slightly to hold a hot plate for the chicken. If not, just follow as written. Also I’d love to do a handmade Alfredo sauce recipe at some point, I wanted to focus on the chicken. First start the water for the fettuccine. The cook the chicken breast as I described earlier. The fettuccine can start now too.

Once the chicken is done you’ll want to make the sauce. Add the shallot and garlic and cook until fragrant. Then deglase with the chicken stock and scrape up all the good stuff. Once it’s reduced by about half, squeeze out the lemons, add the capers, and melt in the butter. The Lemons are a bit personal. You can just use the juice, or add slices for zest. I prefer using about 3/4 of them as juice then slices as a garnish. Drain fettuccine and add sauce to still hot pot to heat it up.

Once the sauce is done spoon it over the warm chicken.  Serve with the fettuccine and eat while still piping hot. Make sure to have a Southern California pilsner kinda warm if you want the full Pettrini’s effect.

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