Looking back over the years, I have made chicken picata a number of times and each time a little different from the other and yet each with its own amazing flavor. So, tonight was no different in that respect but different in that I made it for the first time in the oven. And, you know what? I think I will make it this way from now on.
Do as you would for chicken picata in the skillet only using a glass baking dish. Begin by marinating as many chicken breasts (skinless/boneless) as you will need per person, in fresh squeezed lemon juice, a generous drizzle of olive oil and fresh dried herbs: rosemary, mint, and oregano. Set aside for 30 min. Pre-heat your oven to 400F. Once up to temp, slide in the chicken.
As soon as the breasts brown on top and the juices are bubbling around them, toss in some capers, a few slices of lemon (thin) and a few pats of butter in and around the breasts. Reduce the heat to 350, and slide them back into the oven for 10 min. After that time, pour in 1/4 cup of heavy cream and the same of buttermilk.
Shake some grated parmesan cheese over the top and back in the oven on 325 while you prepare the sides: angel hair pasta and a green vegetable. Ladle tender pasta onto a serving plate and top with the chicken picata. Put out some extra parm and enjoy.
~ Tutti a Tavola
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