Friday, July 20, 2007

Chicken Picatta

Aside from pounding the chicken breasts this is a very quick and easy recipe. It doesn't hold very well. It's best to serve it right away. If you do have to hold it, add a little more chicken stock, heat, and then add the lemon juice, capers, and parsley.

This is very good served with Ama B's rice pilaf and broccoli.

4 servings

1 tbl olive oil
1 tbl butter
4 boneless, skinless chicken breasts
flour, salt & pepper to coat the chicken
1/4 cup white wine or dry vermouth
1/2 cup chicken stock
handful of fresh parsley, chopped
1-3 tbl capers (optional)
juice of 1 lemon

Pound the chicken between sheets of wax paper or plastic wrap until about 1/2 inch thick. If you don't have a meat pounder use a heavy pan. (You can do this ahead & refrigerate)

Salt & pepper the chicken breasts and lightly flour them. Heat the oil & butter over medium high heat and brown them in the skillet about 3-4 minutes per side. Remove from skillet and keep warm. Add the white wine and deglaze the pan. Add the chicken stock, stirring until the sauce is the right consistency. Add the chicken back along with the parsley & capers and reheat. Add the lemon juice & taste. Correct the seasonings if necessary.

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