Made this last night, came out quite good.
Chicken Picatta (chicken in lemon-caper sauce)
ingredients:
CHICKEN BREASTS, 4 (6-ounce), skinless, boneless.
SALT, 1/4 teaspoon.
BLACK PEPPER, 1/4 teaspoon.
FLOUR, 3 tablespoons, all-purpose
BUTTER, 1 tablespoons.
OLIVE OIL, 3 tablespoons.
CHICKEN BROTH, 1/2 cup.
LEMON JUICE, 1/4 cup.
WHITE WINE, 1/4 cup.
CAPERS, 2 tablespoons, drained .
PARSLEY, Flat Leaf, 3 tablespoons, minced.
directions:
1. Place CHICKEN between 2 sheets of plastic wrap or in a plastic bag and pound to an even thickness using a meat mallet or small heavy skillet.
2. Sprinkle CHICKEN evenly with SALT & PEPPER. Place FLOUR in a shallow dish; dredge CHICKEN in FLOUR.
3. Put OIL in a large skillet over medium-high heat.
4. When skillet is hot, add CHICKEN and cook 3 minutes. Turn CHICKEN over and cook for 2 minutes more.
5. To the pan with the CHICKEN, add the BROTH, LEMON JUICE, WINE and CAPERS; reduce heat to medium, and simmer 3 to 5 minutes, basting chicken occasionally with sauce.
6. Sprinkle CHICKEN with PARSLEY; cook 1 minute.
7. Remove CHICKEN from pan; keep warm.
8. Bring sauce to a boil; cook 2 to 5 minutes or until thick. Turn off the heat and add in 1 tablespoon BUTTER to bind the sauce together. Pour pan sauce over CHICKEN.
Bon appetit!
Sounds excellent,Savory and bright.
There is NOTHING better than Chicken Picatta. Your recipe sounds like it has all the right ingredients!
This recipe sounds so much easier than the one I’ve been using. Mine has a reduction that is a pain in the backside. I’m going to try yours next.