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Stockpile Cooking Guide: An Amazing Chicken Picatta Recipe

My husband (George) and I have always practiced ways to maximize our stockpile. Sometimes as a couponer your meals can become repetitive and sometimes..boring. It’s hard to make meals around your stockpile that may seem fun or healthful. This is a great traditional Italian dish that is popular in our home.

George has put together some great ideas for us on how to stretch our stockpile to provide your family with this easy chicken picatta recipe. It’s a yummy, healthily and budget friendly meal.

All of the following items are from our stockpile with the exception of a few fresh items:

No products found.

Stockpile Cooking: Chicken Picatta

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 6


  • 4 boneless skinless chicken breast (diced into 1×1 inch cubes)
  • 1 package mushrooms –sliced
  • 4 cloves garlic (minced)
  • capers (optional–my kids don’t really like them)
  • Juice of 2 lemons
  • 1 small onion (small diced)
  • 2 cup white wine
  • flour
  • 4 oz butter
  • 13 oz pasta (whatever you have around)
  • Parsley at the end(optional)


  1. 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 .
  2. Also, place a large skillet on the stove on high heat with enough canola oil to completely coat the bottom of the pan.
  3. Take the chicken pieces and generously coat them in flour. Once coated, shake off all the excess and pan fry until golden brown.
  4. Once golden brown reserve chicken on the side. Remove excess oil from the pan until you have about 1/2 cup left.
  5. Add mushroom and onion and saute until onions are translucent.
  6. Add the garlic and capers, saute until fragrant.
  7. Add the browned chicken, white wine and lemon juice. Reduce wine till there about a 1/2 cup of liquid left and turn the heat off and then add the butter and stir till all the butter is melted.
  8. At this point you can add the parsley if you wish. by this time your water should be at a rapid boil.
  9. Cook your pasta until desired tenderness is achieved strain and toss with a little bit of extra virgin olive oil and place on the side or you can mix in with the sauce.


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  1. leticia

    October 25, 2011 at 3:08 pm

    Thanks for this new feature I loved the meat balls you did last time they were Aaaammmaaazzziiin!!! Now I have a 3 yr old and its only me and her. She loved the meat balls n with this recipe I notice Ur putting 2cps of wine . I’m not chef of a great cook but does the alcohol evaporate n I’ve never cooked with wine so my q is does it leave a wine flavor.. pardon my ignorance in this topic it just looks sooo tempting .. n once aging sorry buy this is not my strongest quality..

  2. Lindsey

    October 25, 2011 at 3:14 pm

    This looks amazing!!! I am running out the door to get some capers. Thanks for this recipe. I can’t wait for more recipes to come.

  3. Josie

    October 25, 2011 at 3:15 pm

    @leticia – wine does cook down so you will not have the alcohol taste. (make sure to cook it long enough–if not the taste will still be there) Basically the wine helps the flavor of the dish that is all 🙂

    You can also use Chicken Broth if you would rather not use wine. Just make sure to use a low sodium broth as the capers are salty as it is.

  4. Beth

    October 25, 2011 at 3:17 pm

    I love getting new recipe ideas!
    Can you by any chance link them all together, maybe under a new tab, so we can find them easily?
    Now I am off to find the meatball recipe for tonight!

  5. jo

    October 25, 2011 at 3:22 pm

    this is great! i can actually try this tonight w/the food in the fridge!

  6. Josie

    October 25, 2011 at 3:23 pm

    @Beth – Here you are Beth (scroll down)

  7. C

    October 25, 2011 at 3:33 pm

    I just did some “stockpile” cooking the other day! I had chicken breast which I marinated with the Ken’s Northern Italian Dressing and Marinade (free after coupon at Albertsons from earlier this fall) and cooked in a skillet. I served it in some buttered noodles (also from a freebee deal). It was good!

  8. kristel

    October 25, 2011 at 3:45 pm

    Now im really lovin your website:)

  9. Katie

    October 25, 2011 at 3:58 pm

    @leticia – All alcohol cooks out of this recipe. This would be safe for children or pregnant women as well. Another alternative that I use is you can always replace wine with the same amount chicken broth (I use beef broth to replace red wine recipes)

  10. Mary

    October 25, 2011 at 4:39 pm

    Looks fantastic, and pretty easy to do, too! I typically double recipes for my family, making half a meatless version (I’m vegan), so I’m going to give this a try with some extra mushrooms and experiment with other veggies, and of course sub some veggie margarine for the butter, etc. Thank you Josie and George! PS – Enjoyed reading the Vail Ranch write-up, too. Very cool. 🙂

  11. DeniseL.A

    October 25, 2011 at 11:48 pm

    Oh man!!! George’s cooking looks delicious! I’m gonna put this on my to do list this week. 🙂 thanks!

  12. Ava

    October 26, 2011 at 7:37 am

    Keep it coming on the recipes, please! I hate cooking and because my husband does not cook, besides barbequing, I run out of ideas. Thank you!

  13. Raqs

    October 26, 2011 at 9:35 am

    OMG Josie! I knew it! When I won a giveaway from you early this year I saw your lastname was Kapetsonis from the e-mail… I thought, I have an officemate in RB with that same last name. He works in F&B before.
    Holy cow, I checked your linked about your hubby and read about him… and it was actually him, my officemate is your husband! Hahahaha! What a coincidence!
    I dont think he knows me but I was the one who created his e-mail account. So funny.. what a small world!

    • Josie

      October 26, 2011 at 10:49 am

      hahaha! George did work at Rancho Bernardo several years ago. It is a small world! 🙂

  14. Raqs

    October 26, 2011 at 12:38 pm

    I know! So he also worked at TCI. 🙂 Will tell hubby to check Vail Ranch one day.

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