MSLS Chicken Picatta


by: More Savory, Less Sweet

This is one of our favorite quick, week night, go to meals. Inspired by a dish we used to order frequently when dining out, we have been making this at home for many years. It is great for a dinner party or a Monday night after work! We typically have the ingredients on hand. We started adding prosciutto a year or so ago, giving the dish a personal twist.


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serves: 4

4 boneless, skinless chicken breast halves

1/2 cup flour for dredging

salt and pepper for seasoning

olive oil and canola oil for sautéing

1 tsp lemon – 1 zest, then juice the lemon

12 ounces chicken stock

12 ounces white wine

1/3 cup capers with about 1 tablespoon of juice

8 slices of prosciutto or speck, cut into 1/2 inch wide strips – our favorite is LaQuercia Speck Americano*

fresh chopped parsley for garnish

Pasta - we usually use Penne

Grated parmesan cheese for serving

Nutrition Facts
MSLS Chicken Picatta

Servings Per Recipe: 4

Amount per Serving

Calories: 420

  • Total Fat: 8.4 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 78.1 mg
  • Sodium: 620.7 mg
  • Total Carbs: 38.7 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 2.3 g
  • Protein: 31.1 g

how is this calculated?

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1.  Put the flour in a large zip lock bag, season with salt and pepper. Place one chicken breast half in the bag of flour. Make sure the chicken is coated with the flour on both sides, before you start pounding it. That will prevent the chicken from sticking to the bag. Pound the chicken breasts to about 1/4″-1/2″ thickness. The main goal is uniformity in thickness so they cook evenly.

2.  Cover the bottom of the sauté pan with about 1/4 cup of olive oil and 2 Tablespoons of canola oil . Heat the pan over low flame. Add the chicken breasts. Season with salt and pepper. Brown the chicken on both sides. You are only browning at this stage, the chicken will complete cooking in the sauce. Remove from pan and set aside on a plate. There will be a lot of oil left. It is an integral part of the sauce.

3.  Add about 1/3 cup of flour to the sauté pan. (Use the flour left from the dredging and pounding the chicken.) Whisk the flour and oil together to make a light rue. Once the rue comes together, whisk in the white wine. The mixture will thicken. Continue to stir and simmer about 3 minutes.

4.  Add the chicken stock, lemon juice, lemon zest, prosciutto and capers. Adjust the lemon to your taste by adding more zest or juice. Continue whisking and bring sauce to a light simmer. Let simmer for about 5 minutes before adding the chicken back to the pan. Taste the sauce and add additional salt and pepper if needed.

5.  Add the chicken breasts back to the pan. Spoon to sauce over the chicken. Sprinkle with a little parmesan. Continue to simmer until cooked through - approximately 20 minutes.

6.  Start the water for your pasta when you place the chicken back in the pan.

7.  Serve with pasta on the side and grated parmesan cheese.

Cooks' note:
Serve with a crisp Cesar salad, toasty baguette bread and a dry white wine.
Detailed photos on my blog page at

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Steve S


wow looks delicious