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Chicken Picatta - Recipe Cost

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Chicken Picatta is usually thought to be an Italian dish, but was actually developed in the United States. The dish consists of scaloppini style (flattened cutlets of meat, seasoned then dredged in flour) lemon juice, wine, stock and capers. It’s relatively easy to make, and deliciously tart and satisfying. Keep this recipe in your “easy to reach” section; you’ll want to make it often.
Serving size: 2 portions
Ingredients:
2-6 oz. pieces of skinless, boneless breasts of chicken
Salt and pepper to taste
Directions:
Happy Cooking!
Chef Chuck Kerber
Ingredients Per Recipe Qty Common Price Price per Recipe
1 cup flour for dredging 1 cup
$2.99 per 5 pounds
$0.16
4 tablespoons of butter 4 tbsp
$3.99 per 16 ounces
$0.50
¼ cup white wine 1/4 cup
$0.35 per fluid ounce
$0.70
¼ cup chicken stock 1/4 cup
$0.99 per 14 1/2 ounces
$0.14
2 tablespoons fresh lemon juice 2 tbsp
$2.19 per 15 fluid ounces
$0.15
2 tablespoons capers 2 tbsp
$5.49 per 4 fluid ounces
$1.37
2 tablespoons flat leaf Italian chopped parsley 2 tbsp
$1.09 per cup
$0.14
Cut the chicken breasts in half, place plastic wrap over the meat and beat with a meat tenderizer until the surface is flat. Season both sides of the chicken with salt and pepper, and dredge with flour. Place a medium saucepan on high heat; add 2 tablespoons of butter. Once the butter is melted, and the pan is adequately hot, add the chicken and sear on both sides. Cook the chicken until browned on both sides, then place on a plate. Deglaze the pan with the white wine, chicken stock, and lemon juice. Once the liquid has reduced by half add the remaining 2 tablespoons of butter and stir. Add the parsley and season with salt and pepper. Pour the sauce over the chicken and serve. Enjoy! 1 chicken breasts
$3.49 per pound
$1.34
Total Recipe $4.50
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