Creamy Lemon Chicken Picatta

Updated: Apr 12

A creamy take on an Italian classic. If you've been around Round Table Meals for long you might've tried our Classic Lemon Chicken Picatta (insert "chef's kiss" here)... so good! This is a creamy, rich take on a perfect dish. We hope you love this and can't wait for you to share it 'round the table with your family.

SEASONED CHICKEN - thaw chicken overnight in the fridge or in warm water 20 minutes before cooking. Heat a large pan on the stove top to medium-high heat and place 1 TBS of olive oil and 1 TBS of butter in the pan. When oils are melted add thawed chicken and cook for 5 minutes, then flip and cook for an additional 3-4 minutes or until internal temperature reaches 165 degrees. Set chicken aside and let rest for a few moments before slicing into medallions or dice into cubes to serve with pasta and sauce.

Creamy Lemon Picatta Sauce - thaw sauce overnight in the fridge or in warm water. Warm on the stovetop in a small pot or sauce pan on low heat, stirring until sauce comes to temperature.

Alternately, you can also warm this sauce in the microwave. If you choose this method dump the sauce in a microwave safe dish and cook for 2 minutes, then stir. Return to microwave to warm in additional 1 minute increments until desired temperature is reached. Serve over pasta with seasoned chicken.

Linguine - generously salt your boiling water and add in the included Penne pasta. Boil in water for 11-12 minutes or until cooked to your liking. Once pasta is cooked, strain water and combine with sauce.


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