Angel Recipes: Chicken Picatta
Ingredients:
- 4 chicken breasts, boneless & skinless
- 1/2 cup flour
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1-1/2 cups chicken stock
- 2 tablespoons lemon juice, fresh
- 2 tablespoons butter, cut in small pieces
- 1 tablespoon capers, drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
Directions:
- Cut chicken breasts in half
- Moisten chicken with water
- Pound chicken with meat tenderizer until 1/4″ thick (place between 2 sheets of waxed paper)
- Mix flour with salt and pepper in shallow pan
- Heat olive oil in large skillet over medium-high heat until almost smoking
- Working in 2 batches, place chicken in the flour and coat on all sides
- Shake off excess flour and place in skillet
- Cook until lightly browned and cooked through — about 3-4 minutes each side
- Transfer to a plate and loosely cover with foil
- Repeat with remaining chicken
To make sauce:
- Pour off fat from skillet and return skillet to heat
- Add chicken stock and lemon juice
- Increase heat to high and bring to boil, stirring to pick up browned bits at bottom
- Simmer 3 minutes
- Return chicken to skillet and simmer, turning often, about 2 minutes until chicken is warmed and sauce is thickened
- Add butter, capers, and parsley; heat until butter melts
- Season with salt and pepper
- Serve chicken with a spoonful of sauce and garnish with a sprig of fresh parsley and lemon slices, along with your favorite pasta