Rosé Chicken Picatta with Pink Peppercorns

August  1, 2017
5 Ratings
Photo by Emily Dryden
  • Serves 2 people
Author Notes

I find that cooking with rosé is a surprisingly simple way to put a summery spin on a tried-and-true weeknight dinner. The fruity flavor, crisp, dry bite and beautiful blush hue can liven up a traditional supper, making it refreshingly light and summery. Much like a well-needed breath of fresh air, but slightly more filling.

This is one recipe out of four that you can easily make with a bottle of rosé. For the full article go here. —Grant Melton

What You'll Need
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1/4 cup flour
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves of garlic, chopped
  • 1 1/2 teaspoons pink peppercorns
  • 1/2 cup rosé
  • juice of one lemon
  • parsley, chopped, for garnish
  • salt and pepper
  1. Butterfly each chicken breast, cutting it completely in half lengthwise (horizontally). Place a piece of plastic wrap over the top of the chicken breasts and pound them slightly just so they’re thickness is even. Discard the plastic wrap and season the chicken, using about 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Dredge the chicken in the flour and set aside.
  2. Heat the olive oil in a large pan over medium-high heat. Once hot, add the chicken to brown, about four minutes per side. Remove the chicken to a platter.
  3. Add the butter to the pan. Once melted, add the garlic and pink peppercorns, stirring them around the pan for about a minute until the garlic is just fragrant. Add the rosé and lemon juice. Bring to a boil. Let boil for about six minutes or until reduced by half, then turn off the heat. Add 1/2 teaspoon salt and whisk to emulsify.
  4. Slide the chicken breasts back into the sauce using tongs coat them in the sauce. Serve on a platter with a healthy sprinkle of chopped fresh parsley and an extra spoonful of sauce.

See what other Food52ers are saying.

  • Alisa Loughlin
    Alisa Loughlin
  • Isabel Mack
    Isabel Mack
  • sdcrowder

3 Reviews

Alisa L. April 6, 2019
I could not find pink peppercorns anywhere, I tried three grocery stores! I’m going to sub black peppercorns, but it doesn’t feel as special.
sdcrowder August 7, 2021
They grow in my yard!
Isabel M. August 15, 2017
Sounds very yummy and super simple! Totally trying this week.
Allergy note: Pink peppercorns come from the cashew family. Sub another color and it's safe for nut avoiders.