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Chicken Picatta Recipe with White Wine

Early this summer, while visiting wineries in Western Pennsylvania, we met Dr. McCarthy at Christian W. Klay winery. Dr. McCarthy of Dr. McCarthy’s Kitchen kindly sent us the recipe below for Chicken Picatta which calls for 1/2 cup of white wine. Dr. McCarthy is the sister of the winery owner and moved from New York to live near family in Pennsylvania. She described her journey to owning a restaurant which included renovating a historic barn for the site of the restaurant. We learned from Dr. McCarthy that her restaurant menu focuses on eating delicious, healthy foods. Find out more about Dr. McCarthy’s Kitchen on Facebook.

Chicken Picatta
Servings: 6


6 nine oz pounded boneless chicken breast filets
2 tablespoons EVOO
1 tablespoon butter
12 tablespoons flour
2 eggs beaten
3 tablespoons capers
3 crushed garlic cloves
1 finely minced shallot
1 tablespoon finely minced sundried tomatos
2 tablespoons diced prosciutto
1/2 cup reduced chicken broth
1/2 cup lemon juice
1/2 cup dry white wine
1/2 cup campare tomatos
6 large basil leaves chiffonade
6 slices of fresh mozzarella
salt and pepper to taste
1 pound angel hair


  1. Coat chicken in flour then egg wash then back to flour.
  2. Sauté garlic, shallots, sun dried tomato and proscuitto in half the  EVOO and butter.
  3. In separate pan sauté the coated chicken.
  4. Boil angel hair according to directions.
  5. After garlic and shallots are translucent, add the rest of the ingredients and simmer until flavors marry.
  6. Place angel hair on a plate; top with chicken, sauce and a slice of mozzarella.

Dr. McCarthy’s Kitchen is located at:

1186 National Pike
Hopwood, PA 15445


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