I’m introducing a new feature on my site to help you utilize your stockpile. Do you feel like your meals are becoming repetitive? This is a great traditional Italian dish using items from your stockpile! The following recipe is brought to you courtesy of Southern Cali Saver.


All of the following items you should have in your stockpile with the exception of a few fresh items:

4 ea boneless skinless chicken breast (diced into 1×1 inch cubes)
1 package mushrooms –sliced
4 cloves garlic (minced)
capers: personal preference (capers cost about $1.42, or 0.90 after coupon)
Juice of 2 lemons
1 small onion (small diced)
2 cups white wine
4 oz butter
13 oz pasta (whatever you have around)
Parsley at the end (optional)


Place a stock pot on the stove with an adequate amount of water and season with about a tablespoon of salt and turn on high . Also, place a large skillet on the stove on high heat with enough canola oil to completely coat the bottom of the pan. Take the chicken pieces and generously coat them in flour. Once coated, shake off all the excess and pan fry until golden brown.

Once golden brown reserve chicken on the side. Remove excess oil from the pan until you have about 1/2 cup left. Add mushroom and onion and saute until onions are translucent. Add the garlic and capers, saute until fragrant. Add the browned chicken, white wine and lemon juice. Reduce wine until there is about a 1/2 cup of liquid left and turn the heat off. Add the butter and stir till all the butter is melted. At this point you can add the parsley if you wish. By this time your water should be at a rapid boil. Cook your pasta until desired tenderness is achieved strain and toss with a little of extra virgin olive oil and place on the side or you can mix in with the sauce.


Do you have a good Chicken Picatta recipe? Please share in the comments below!

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