“Cooking is about creating something delicious for someone else.” – Ayumi Komura
As you all should know by now, we love Italian food! We are always looking for new variations of old classics, and today’s recipe fits that bill. We of course put our own spin on this favorite, and I’m confident you are going to love it!
Watch me make it here at my YouTube Video!
NOTE~ Unfortunately there was a glitch in the ending of the video, so to the end watch the second video below with the recipe! Thanks for understanding friends!
Our Favorite Recipes
Ingredients: Yields approximately 4 servings
2 boneless, skinless chicken breasts, cut into sections
4 cups chicken broth
3 strips of bacon, fried and cut into 1 inch sections
1 medium shallot, sliced lengthwise
4 TBSP salted butter
2 TBSP garlic infused olive oil
2 TBSP lemon juice OR juice from 1 large lemon
2 TBSP capers, drained
½ cup all purpose white flour
¼ cup grated parmesan cheese
1 tsp seasoned garlic salt
½ tsp pink Himalayan salt
½ tsp fresh ground black pepper
About ¼ cup fresh parsley leaves
To watch the final portion of my YouTube Video, click the video below!
1. Wash chicken breasts and cut into smaller sections~ first in half lengthwise, and then into thirds horizontally. You should end up with about 6 pieces per breast.
2. In a bowl combine flour and parmesan cheese, garlic salt, salt & pepper; blend well.
3. Take each piece of chicken and dredge in flour coating both sides evenly.
Reserve remaining seasoned flour.
4. In a large cast iron skillet, heat half the butter and infused olive oil.
5. Begin adding in the chicken pieces in a single layer; you may need to repeat this process twice depending on the size of your skillet. Remove cooked pieces onto a paper towel lined plate while cooking. Fry each side about 2 to 4 minutes depending on thickness. Be sure to check doneness by cutting into the center and when the juices run clear.
6. Place cooked chicken in a container and cover to keep warm.
7. Once all your chicken is fried add remaining butter, broth, lemon juice, shallots, capers, bacon, and garlic cloves and ¼ cup of the remaining seasoned flour into the skillet; blend thoroughly until there are no flour clumps and all the ingredients are well blended.
Once picatta gravy has thickened, cook for about 1 minute.
Once the gravy is done, serve over the chicken with mashed potatoes and your favorite vegetable! So yum!
PRO TIP: Precut your bacon into 1 inch sections and then fry! This makes it easier than trying to crumble it!
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Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Until next time remember to,
Eat fresh, shop local & have a happy day,
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