Grilled Chicken Picatta Recipe

Name: Grilled Chicken Picatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Lemons (zest And Juice, Divided Use); 1- 1/2 Tablespoon Olive Oil, Divided; 1 dash Salt And Pepper For Marinade; 4 whole Chicken Breasts; 8 ounces, weight Baby Bella Mushrooms; 1 Tablespoon Butter Or Margarine; 2 teaspoons Flour; 3/4 cups Dry White Wine; 1/2 cups Low Sodium Chicken Broth; 1 dash Salt And Pepper For Sauce; 1 Tablespoon Capers, Drained

Servings: persons

2 whole Lemons (zest And Juice, Divided Use)
1- 1/2 Tablespoon Olive Oil, Divided
1 dash Salt And Pepper For Marinade
4 whole Chicken Breasts
8 ounces, weight Baby Bella Mushrooms
1 Tablespoon Butter Or Margarine
2 teaspoons Flour
3/4 cups Dry White Wine
1/2 cups Low Sodium Chicken Broth
1 dash Salt And Pepper For Sauce
1 Tablespoon Capers, Drained

1
To make chicken marinade: combine zest of 1 lemon, 1 Tablespoon of lemon juice (save the rest of the lemon), 1 Tablespoon olive oil and a dash of salt and pepper.
2
Pound chicken to 1/2 inch thickness and marinate for 30-60 minutes.
3
Grill chicken on a grill pan on the stove, set to medium heat and turning once.
4
Grill about 5 minutes on each side.
5
If the chicken is not cooked through but is browned nicely, you can just cook it longer in the sauce.
6
Set aside when its browned.
7
While grilling chicken make the lemon wine sauce.
8
Rinse mushrooms and slice.
9
Heat 1 Tablespoon of butter or margarine and 1/2 Tablespoon olive oil in a deep pan over medium heat.
10
Add mushrooms and saute 5-7 minutes until they have released their liquid and are soft.
11
Add flour to the mushrooms and stir for 1 minute.
12
Turn heat to medium-high and add the white wine.
13
Stir well for 2 minutes so the flour blends with the wine.
14
Add the chicken broth, all remaining juice of both lemons (taking the seeds out first), and the lemon halves to the pan, stir to combine.
15
Salt and pepper to taste.
16
Turn the heat back down to medium and add the chicken to the pan.
17
Let the mixture simmer for about 5-10 minutes until sauce has reduced just a bit and thickened up.
18
Remove lemon halves, add capers and remove from heat.
19
Plate over brown rice or whole wheat pasta.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Lemons (zest And Juice, Divided Use), 1- 1/2 Tablespoon Olive Oil, Divided, 1 dash Salt And Pepper For Marinade, 4 whole Chicken Breasts, and more.

Yes, Grilled Chicken Picatta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Picatta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions