Chicken Picatta
Serves 4
This simple chicken preparation is a restaurant favorite that is quick and easy to cook at home.
The trick to quick cooking is making sure the chicken is thin, about 1/4 inch. The flour on the chicken will thicken the sauce and the lemon and capers provide the signature kick. Butter, of course, adds a lot of flavor and body to the sauce. Enjoy!
Ingredients
4 chicken breasts, halved lengthwise or pounded thin
1 cup flour
4 T butter
Olive oil
1/3 cup chicken broth
Juice from 1-2 lemons (about 1/4 cup)
Halve and slice thin another lemon.
4 T capers (rinsed and drained)
Parsley, chopped
Preparation
Salt the chicken breasts and coat in flour. Shake off excess and set aside.
Heat a large skillet over medium heat with 2 tablespoons each of butter and oil.
Add the chicken and cook 3 minutes per side.
Remove chicken and set aside.
Add lemon slices and cook until slightly charred.
Add broth, chicken juice and capers to the pan.
Bring to a low boil and return chicken to the pan for 3 minutes.
Plate chicken and add remaining butter to sauce. Stir and reduce until thickened.
Serve sauce over chicken with parsley and additional lemon wedges if desired.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!