Trezo Mare’s recipe for chicken picatta

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chicken Picatta recipe

Yield: 2 servings

2 6-oz. chicken breasts, pounded out and cut into 3 oz. medallions
seasoned flour – flour, salt, white pepper
1/2 c. white wine
1 1/2 c. chicken stock
3 tbsp. butter

1. Pre-heat skillet and add olive oil
2. Dredge prepared chicken medallions into the seasoned flour
3. Add chicken to the hot skillet with oil, brown on both sides
4. Pull the chicken once it is cooked half way through
5. Add white wine to deglaze the pan and reduce
6. Add chicken stock, butter and chicken to the pan to finish cooking the chicken
7. Reduce the sauce by half while the chicken is cooking
8. Once the sauce is reduced and chicken is cooked all the way through, pull the chicken and add
two handfuls of spinach and sauté until the spinach is wilted.
9. Serve the chicken on top of a bed of mashed potatoes and pour the sauce and spinach over the top.
10. Garnish with a thin slice of lemon

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.