Saturday, March 1, 2014

Chicken Picatta

Have you ever been to a wedding or shower and been served chicken picatta? Do you ever sigh when you see it in front of you? I have on occasion. I usually dread it because it just isn't that great most of the time. There doesn't ever seem to be any flavor to it. I love chicken. I love lemon. What could be the problem, right? Well, they usually don't have that lemony flavor that makes it taste so good. It's usually pretty bland. When I get something called chicken picatta, I want it to taste like what's it's supposed to taste like! My version does. It doesn't taste like anything you get at those restaurants because each flavor is pronounced and has it's own job.

And you can feel all fancy on a regular weeknight because it's really easy and super quick to make!

Chicken Picatta


 2-3 boneless, skinless chicken breasts
 1/3 c flour
 1/2 tsp kosher salt
 1/2 tsp pepper
 1 TB butter
 1/2 TB oil
 1/2 c chicken broth
 2 TB white wine
 3 TB fresh lemon juice
 1 TB butter
 1 TB capers, drained


1. Pound chicken to about 1/2" thickness. (I put the chicken in a gallon sized zip-top bag because it's sturdy and makes for easy clean up.)
2. Mix flour, salt, pepper together and place in a shallow dish.
3. Heat butter and oil over medium-high heat. Dredge chicken, shaking off excess and place in pan. Cook for about 5 minutes per side or until chicken is cooked through and nicely browned. Remove and set aside.
4. In same pan, add chicken broth, wine, and lemon juice. Cook over medium-high heat until liquid is reduced by about half, stirring frequently to scrape up chicken bits. Add capers and cook until just hot. Turn off heat then stir in butter. Spoon over chicken and serve.

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